A nice boost to standard hummus, this roasted carrot hummus adds a little sweetness from the carrots along with smokey cumin and fresh parsley pesto. It's the best dip and perfect with crackers, essene bread, or as the base for a veggie sandwich.

If you want some more healthy plant-based dips to keep on hand, try my vegan tzatziki, easy green goddess dip, and lemon herb tahini sauce.

Hummus in a bowl topped with pesto and roasted carrot pieces.
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You need standard hummus ingredients for this recipe, plus some carrots to roast beforehand! Topping with pesto is optional but delicious.

Carrot hummus ingredients with labels.

Ingredient Notes and Substitutions

  • Tahini: any type of tahini will work but note that light or standard tahini will give the best colour to the hummus. White tahini has a lighter flavour if that's preferred.
  • Olive oil: extra virgin olive oil will give the best taste.
  • Parsley pesto: this is a great combination but you can use any pesto you like, or even leave it out. Try my pistachio pesto for something a little special or, if you have carrots with good greens, use carrot top pesto.
  • Carrots: peeling the carrots is optional, but the peel can sometimes add a slightly bitter flavour to the hummus.

How to Make Carrot Hummus

Carrot hummus steps 1 to 4, roasting carrots and blending hummus.

Step 1: coat the carrots with the oil and spices and place them on a baking sheet.

Step 2: roast for about 25 minutes, or until softened.

Step 3: add the carrots to a food processor with the remaining ingredients except for the oil.

Step 4: blend well, then add the oil in a slow stream while mixing, until smooth.

Top Tips

  • Add water if needed: rather than thinning the hummus with loads of oil - delicious, but maybe a bit much - you can add some water to get it to the desired consistency. Just make sure to season it properly if you do add water.
  • Test the carrots: to see if the carrots are done, poke one with a fork. If the prongs of the fork easily pierce the carrot, it's ready to use. Roasting carrots takes a little longer than you'd think.
  • Mix the oil in slowly: adding the oil while the hummus is mixing makes for a creamier, smoother dip. It allows the oil to break up more effectively and stops the hummus from splitting.

How to Store

Storage: keep in a sealed container in the fridge for up to three days.

Freezing: transfer the hummus to an airtight container and freeze for up to a month. Thaw in the fridge overnight before serving, and stir if needed.


What is carrot hummus made of?

Carrot hummus is made with standard hummus ingredients - chickpeas, tahini, olive oil - plus roasted carrots for a hint of sweetness and extra flavour boost.

What do you eat with hummus?

Serve your hummus with flatbread or sourdough bread, crackers, vegetables like cucumber, carrot, peppers, cauliflower, and whatever else you'd like to dip!

What can I use instead of tahini in hummus?

If you don't have or don't like tahini, substitute cashew butter or another nut or seed butter, or use a thick unflavoured yogurt and a drizzle of sesame oil to get that sesame flavour.

If you make this Cumin Carrot Hummus or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Hummus in a bowl topped with pesto and roasted carrot pieces.
Print Recipe
5 from 1 vote

Roasted Carrot Hummus

A nice boost to standard hummus, this roasted carrot hummus adds a little sweetness from the carrots along with smokey cumin and fresh parsley pesto
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 8 people
Author: Sophie


  • Food processor
  • Measuring cups and spoons


  • 5 small carrots
  • 1 teaspoon oil
  • 1 ½ cups cooked chickpeas or a 15 oz. can, drained and rinsed
  • ¼ cup tahini
  • 3 cloves garlic
  • 4 tablespoons lemon juice
  • 1 teaspoon ground cumin plus more for carrots
  • ½ teaspoon sea salt plus more for carrots
  • 3 tablespoons olive oil
  • Parsley pesto for serving


  • Preheat the oven to 200°C (400°F). Peel the carrots if you'd like, and place onto a baking sheet. Add a teaspoon of oil and a pinch each of cumin and salt.
    5 small carrots, 1 teaspoon oil
  • Roast the carrots for about 25 minutes, or until tender and lightly golden. Set aside to cool slightly. Reserve one carrot for topping.
  • Add the remaining roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, and salt to a food processor fitted with the blade attachment. Blend until a slightly chunky paste forms, adding a splash of water if needed.
    ¼ cup tahini, 3 cloves garlic, 4 tablespoons lemon juice, 1 ½ cups cooked chickpeas, 1 teaspoon ground cumin, ½ teaspoon sea salt
  • Add the oil in a slow stream while blending the hummus. Once all of the oil is added, it should be smooth and creamy looking.
    3 tablespoons olive oil
  • Garnish with the remaining carrot, chopped into rounds, and plenty of parsley pesto. Serve immediately or refrigerate until ready to use.
    Parsley pesto


This makes about 2 cups of hummus.


Calories: 215kcal

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