Florencia Baldini Last Updated on October 30, 2025This creamy, vibrant carrot hummus is a delicious way to eat more plants while still feeling like you’re treating yourself. It’s naturally sweet from the roasted carrots, creamy from the tahini, and lifted by zingy lemon and warm spices. It’s not just tasty — it’s nourishing, full of fibre, and packed with plant diversity, making it a great choice for your gut and your energy levels.
I love how this recipe turns the humble carrot into something exciting. Roasting brings out their natural sweetness and a soft, caramelised texture that blends beautifully into a silky dip. Paired with turmeric, cumin, and garlic, it has a comforting depth and warmth that’s perfect for all seasons.
This is a brilliant alternative to shop-bought hummus, especially if you’re looking for something a little different. It’s made with wholesome, gut-friendly ingredients and absolutely no hidden oils or preservatives. Plus, it’s a great way to use up extra carrots in your fridge. Whether you enjoy it as a dip, spread, or savoury snack — it’s a plant-powered option that supports better digestion and keeps you satisfied for longer.
Ways To Enjoy It
- Dip with raw veggie sticks (like cucumber, pepper, or celery) for a fibre-rich snack.
- Spread on toast with avocado or boiled eggs.
- Dolloped onto grain bowls or salads.
- In wraps or sandwiches instead of mayo.
- As a side to roasted veggies, falafel or grilled chicken.
Tips
- Cut the carrots into similar sizes so they roast evenly and caramelise without burning.
- Let the carrots cool completely before blending – this helps keep the hummus thick and creamy.
- Add 1–2 ice cubes while blending for a smooth, whipped texture (this trick is magic!).
- A pinch of turmeric adds colour and an anti-inflammatory boost – don’t skip it.
- Drizzle with olive oil and a sprinkle of paprika just before serving for that extra wow factor.
- Serve with crackers, veggie sticks, toasted sourdough, or use as a sandwich spread.
Swaps
Carrots: Try roasted sweet potato or butternut squash for a different twist.
Tahini: Use almond butter or Greek yoghurt for a different texture and taste.
Garlic powder: Swap with fresh roasted garlic cloves for deeper flavour.
Cumin: Smoked paprika or curry powder also work well.
Lemon juice: Apple cider vinegar works in a pinch.
Storage
Fridge: Store in an airtight container for up to 2-3 days.
Freezer: You can freeze it in portions – defrost in the fridge overnight and stir well before serving.
More Dip Ideas
Carrot Hummus
Video
Ingredients
- 4 carrots
- 1 ½ garlic powder
- ½ lemon juice
- 3 tbsp tahini
- 3 tbsp oil
- ½ tsp cumin pinch 1/4 tsp turmeric
- 2 cubes of ice
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Peel and chop the carrots, then place them on the tray. Drizzle with olive oil, season with salt, and toss to coat evenly.
- Roast for 20–25 minutes, until the carrots are soft and caramelised but not burnt on the edges.
- Allow them to cool slightly, then transfer to a food processor along with the remaining ingredients. Blitz until completely smooth and creamy.
- Spoon into a small serving dish, drizzle with extra olive oil, and sprinkle with paprika.
- Serve with your favourite crackers or fresh veggie sticks.