🥕 Magical Curried Roasted Carrot Hummus

Velvety smooth curried roasted carrot hummus with rich flavors from roasted garlic and curry spices is an addictive dip that's perfect for parties, potlucks, and snacking.

Table of Contents

• 💖 Why You'll Love Roasted Carrot Hummus
• 🥕 Ingredients and Substitutions
• 🧂 Flavor Variations
• 🥣 How to Make Carrot Hummus
• 💡 Helpful Tips
• 🫙 Storage Directions
• 💬 Frequently Asked Questions
• 🍴 More Delicious Bean Dips
• 📖 Recipe

Roasted carrots and garlic add such wonderful flavor and texture to this vibrant hummus! Carrot hummus has an incredible, almost fluffy texture and amazing curry flavors.

Serve it with pita chips, crackers, veggies, or flatbread for dipping. It's also a great spread on sandwiches or toast and makes a delicious sauce for grain bowls, too!

If you love flavor-packed hummus, also try my super delicious, 15-minute chili crisp hummus!

💖 Why You'll Love Roasted Carrot Hummus

• Roasted carrots and garlic add a deeper flavor with a hint of that roasty sweetness.
• Creamy, dairy free hummus with rich flavors from coconut, curry, ginger, and lime.
• Spiced carrot hummus is an easy, healthy snack that's super versatile!

🥕 Ingredients and Substitutions

• carrots - You can use whole or baby carrots, and you can peel them or not.
• garlic - Along with the carrots, we are roasting up some garlic cloves. Garlic lovers, I know you're going to double the amount called for, and I endorse that decision!
• olive oil - To roast the carrots. You can use maple syrup instead for an oil-free version.
• salt - To season the carrots and hummus.
• chickpeas - Use canned chickpeas or an equivalent amount of cooked chickpeas.
• ginger - Fresh ginger makes this taste just amazing!
• coconut milk - Coconut milk gives this hummus a creamy texture and such a lovely flavor! If you avoid coconut, you can use your creamy, non-dairy milk of choice instead.
• lime juice - You can use lemon juice instead for tang, if you like.
• curry powder and turmeric - To season the carrot hummus. You can use red curry powder instead of yellow for a Thai curry hummus!
• sriracha - This is optional, but I love a little heat!
• sesame oil - Toasted sesame oil on top makes this hummus so PRETTY! And it adds a lovely flavor. Omit for oil-free.

🧂 Flavor Variations

What I love about this recipe is that it's so flexible. Try these flavor variations to mix things up:

• Use white beans instead of chickpeas for a white bean carrot hummus.
• Try different curry powders and pastes, like red curry or green curry.
• Substitute other spice blends/pastes for the turmeric and curry powder, like za'atar, harissa, or zhug.

🥣 How to Make Carrot Hummus

Preheat the oven to 425° F.

On a lined baking sheet, toss together the carrots, garlic, olive oil, and salt, and spread them out into a single layer, but don't spread them too far apart. Keep them kind of clustered in the center, so they don't dry out too much. Roast for 20 to 25 minutes, until the carrots and garlic start to brown. Set aside to cool. 

Once the carrots and garlic cool, add them to your blender along with the remaining ingredients. Blend until you reach your desired consistency.

You'll need to stop blending to scrape down the sides of the blender, and that's actually good! Stopping like that gives the motor a rest which will prevent it from burning out. If needed, add more coconut milk by the tablespoon to get things to the texture you want.

Taste and adjust salt and flavor. Add more lime juice, sriracha, or curry powder, if needed. Serve with a drizzle of toasted sesame oil.

🫙 Storage Directions

This recipe keeps for three to four days in an airtight container in the refrigerator. I like to store it in my lidded glass Pyrex bowls, so I can just pop the lid and serve. No extra serving bowls needed!

Did you know that you can freeze hummus? You can freeze up to 12 ounces at a time in a freezer safe container for up to four months. Thaw for a few hours (up to overnight) in the refrigerator before serving. Stir, and eat!

💬 Frequently Asked Questions

📖 Recipe