This Roasted Carrot and Turmeric Hummus is a vibrant, silky dip you can whip up with whole-food ingredients. It has a delicious balance of sweet and savory flavors, perfect for scooping up with crackers, veggies, or chips. Gluten-free, vegan.
A Bright and Zingy Dip
I'm a big fan of whizzing up a batch of hummus on a Sunday for healthy snacking through the week. It stays fresh for a few days in the fridge but also lasts well in the freezer so I usually divide the batch in half and freeze some small pots for easy defrosting later.
This version is infused with warming flavors of roasted carrots, turmeric, cumin, and ginger so it's just packed with flavor!
While it's great as a dip with some crudités, I also love serving alongside grain bowls, sandwiches, and roasted chicken for its silky texture and added fiber.
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Ingredients and Substitutions
Carrots - Are roasted to bring out their natural sweetness. They give the hummus a vibrant orange hue and help to create an even smoother texture.
Extra virgin olive oil - Brings rich flavor and healthy fats to the carrot hummus while helping to create a velvety texture.
Canned chickpeas - Are a good source of fiber and plant-based protein. Using pre-cooked, canned chickpeas makes this dip a breeze to pull together but you can always cook some yourself if you have the time!
Tahini - This sesame seed paste adds a toasty, nutty flavor while enhancing the creaminess of the dip.
Lemon juice - The tartness of the lemon juice balances the richness of the tahini and olive oil. Use fresh-squeezed here as its flavor is brighter than bottled juice.
Garlic cloves - Adds a layer of savory flavor to the hummus. You can use pre-chopped if needed to speed up prep.
Spices - A combination of ground turmeric, ginger and cumin adds a warming background note. The turmeric also enhances the vibrant color of the carrots.
Cold water - Helps to emulsify and thicken the tahini which creates a lighter, smoother texture.
Salt and black pepper.
How to Make Carrot Hummus
Before you start: Preheat oven to 425°F and line a large baking sheet with parchment paper.
Step 1: Toss 1 pound carrots, peeled and cut into chunks with 1 tablespoon of the olive oil and ½ teaspoon of the salt. Spread in a single layer on the sheet pan. Roast until fork-tender and lightly caramelized at the edges, about 25-30 minutes, stirring once halfway through. Let carrots cool slightly, about 10 minutes.
Step 2: In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic cloves, ground turmeric, ground ginger, ground cumin, remaining 2 tablespoons extra virgin olive oil and remaining ½ teaspoon salt.
Step 3: Process until mostly smooth, scraping down the sides as needed, about 1-2 minutes. With the processor running, stream in 3 tablespoons cold water, more as needed a tablespoon at a time until you reach a smooth, creamy consistency.
Variations
Try out some simple swaps and twists with this hummus!
- Swap the carrots for cubed butternut squash or sweet potato.
- Sprinkle the hummus with a few pinches of finely grated lemon zest.
- Top with some toasted pine nuts or sesame seeds for added texture.
- If using carrots with their leaves on: Give the leaves a good rinse then use them in place of basil to make a dairy-free pesto and drizzle over the hummus.
Recipe tips
- For the smoothest texture, try warming the chickpeas plus the liquid from their can in a small pot until simmering. Drain and use the warm chickpeas as usual in the recipe. Warming the chickpeas softens them and helps them break down into a super smooth puree.
- This hummus freezes well! I like to freeze it in 1-2 person servings so its quick to defrost a couple of portions at a time.
- Tahini tends to separate in the jar so you should give it a good stir right down to the bottom of the jar before measuring.
- The hummus will thicken up after chilling in the refrigerator.
Serving suggestions
Whip up something to go alongside this creamy dip:
- Cut fresh vegetables like carrot, celery, cucumber, and bell pepper into batons.
- Make your own Socca (chickpea flatbread) which you can serve as-is or turn into Crispy Socca Chips!
- These Oat Crackers are perfect for scooping up this hummus.
- Try out my recipes for Baked Polenta Fries or Carrot Fries.
FAQs
Roasting the carrots brings out their natural sweetness and concentrates their flavor. Boiling also works but will lead to a milder flavor in the finished hummus.
You can leave the tahini out but I advise replacing it with a neutral nut butter like plain cashew or almond butter, or adding extra olive oil. Otherwise the hummus won't be as creamy.
More Easy Dip Recipes
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📖 Recipe
Roasted Carrot and Turmeric Hummus
Ingredients
- 1 pounds carrots peeled and cut into chunks
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon salt divided
- 1 x 15-ounce can chickpeas drained and rinsed
- 3 tablespoons tahini
- 2 lemons juiced
- 2 garlic cloves peeled
- 1 teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- 3 tablespoons cold water more as needed
- 3 ice cubes
- Pinch ground black pepper
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Toss 1 lb carrots, peeled and cut into chunks with 1 tablespoon of the olive oil and ½ teaspoon of the salt. Spread in a single layer on the sheet pan.
- Roast until fork-tender and lightly caramelized at the edges, about 25-30 minutes, stirring once halfway through. Let carrots cool slightly, about 10 minutes.
- In a food processor, combine the roasted carrots, chickpeas, tahini, lemon juice, garlic cloves, ground turmeric, ground ginger, ground cumin, remaining 2 tablespoons extra virgin olive oil and remaining ½ teaspoon salt.
- Process until mostly smooth, scraping down the sides as needed, about 1-2 minutes.
- With the processor running, stream in 3 tablespoons cold water followed by ice cubes, add more water as needed a tablespoon at a time until you reach a smooth, creamy consistency.
- Taste and adjust salt or lemon as needed. Finish with black pepper and a drizzle of olive oil before serving.
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