This healthy, nutrient-packed Roasted Carrot and Ginger Hummus is everything you’re craving in a fall appetizer! It’s creamy, sweet, spicy, and tangy. Dig in!
My inspiration for this appetizer? We recently went to a pub in the North Georgia mountains that served a carrot hummus that was to die for! So, I immediately ran to the store for ingredients to recreate this recipe. I think I hit the nail on its head! This version of Roasted Carrot and Ginger Hummus is so creamy and delicious!
You can buy carrot hummus in most grocery stores, but why would you when you can make this beautiful appetizer in your own kitchen with fresh ingredients? It’s so easy to make and tastes so much better than store-bought hummus. Trust me!
How to make roasted carrot hummus
This hummus appetizer is incredibly easy to make! Simply throw all of the ingredients into a food processor for perfect, creamy Roasted Carrot and Ginger Hummus!
- Preheat oven to 350 degrees. Place peeled carrots evenly on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast carrots for 45 minutes (or until golden and tender). Remove and let cool and roughly chop.
- In a large food processor, add the carrots, garlic, ginger, lemon juice, rice vinegar, chickpeas, tahini paste, the spices, and olive oil. Process until smooth and creamy. Then add in the fresh cilantro and pulse until well-combined.
- Cut the pita bread into triangles and toast until lightly browned. Serve along side the hummus. Or serve with your favorite chips or veggies!
This hummus is veggie and protein-packed — great for guilt-free snacking! Try using these roasted carrots in other recipes, like my Asian-Spiced Roasted Carrots or my Sweet and Spicy Chilled Carrot Soup.
You’ll need just a few ingredients for this roasted carrots recipe. Carrots, garlic, and ginger are among them.
Try serving this Roasted Carrot and Ginger Hummus with your favorite chips or fresh veggies!
TIPS & TRICKS
- If you want more heat in this hummus, add in a tablespoon of Sriracha sauce or sambal oelek.
- You can steam the carrots as well for this recipe, but it won’t have that wonderful roasted flavor that the oven brings.
- I like to drizzle a little extra olive oil on top of the hummus before serving, for extra creaminess.
- If you’re watching your carbs or to make this recipe gluten free, try fresh veggies for dipping into this hummus. Or, substitute the pita points with your favorite chips or pretzels!
WANT MORE?
If you like this recipe, you’re going to want these recipes:
- Savory Pumpkin Hummus
- Asian-Spiced Roasted Rainbow Carrots
- Easy Red Beet Hummus
- Roasted Thai Butternut Squash Dip
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Roasted Carrot and Ginger Hummus
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Asian Fusion
- Diet: Low Calorie
Description
This healthy, nutrient-packed Roasted Carrot and Ginger Hummus is everything you’re craving in a fall appetizer! It’s creamy, sweet, spicy, and tangy. Dig in!
Ingredients
- 3–4 medium carrots (peeled)
- 2 cloves garlic
- 2 teaspoons fresh grated ginger
- 1 15-oz. can garbanzo beans (chickepeas)
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons tahini paste
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon fresh cilantro (save some for garnish)
- 3 round pita breads
- Olive oil for brushing
- Salt and pepper for seasoning
Instructions
- Preheat oven to 350 degrees. place the peeled carrots in an even layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast the carrots for 45 minutes (or until golden and tender). Remove and let cool, then roughly chop.
- In a large food processor, add the carrots, garlic, ginger, garbanzo beans, lemon juice, rice vinegar, tahini paste, cumin, paprika, and red pepper flakes. Process until smooth, then slowly stream in the olive oil until smooth and creamy (add more if you like it creamier).
- Taste the hummus and add in salt and pepper if desired, and fresh cilantro. Pulse until well-combined. Drizzle with olive oil before serving.
To make the pita points: Cut the pita bread into triangles. Brush the pita points with olive oil and sprinkle with salt and pepper. Toast the pita until lightly golden brown. Serve along side the hummus.
Notes
- If you want more heat in this hummus, add in a tablespoon of Sriracha sauce or sambal oelek.
- You can steam the carrots as well for this recipe, but it won’t have that wonderful roasted flavor that the oven brings.
- I like to drizzle a little extra olive oil on top of the hummus before serving, for extra creaminess.
- If you’re watching your carbs or to make this recipe gluten free, try fresh veggies for dipping into this hummus. Or, substitute the pita points with your favorite chips or pretzels!
Keywords: roasted carrot hummus, carrot dip, ginger hummus, hummus recipe
This carrot hummus is calling my name! I’ve never made a carrot hummus before but it sounds so delicious. Can’t wait to try this recipe!
★★★★★
Yes! I would never have thought to use carrots in a hummus either until I tried it recently. Surprisingly delicious!