This post may include affiliate links. Thank you for your support.

Go beyond basic hummus with this creamy Carrot Hummus recipe. This vibrantly flavorful dip combines sweet roasted carrots with nutty tahini, and plump chickpeas for a dip thats bursting with flavor and nutrients. Easy to make and even easier to devour, it’s the perfect crowd-pleaser to serve with pita breads, veggies, crackers, and more. Gluten-free, vegan, & ready in minutes.

“Um, so, like, this is amazing,
not gonna lie! So good with green & red peppers and
baby carrots!”

-sonya
Action photo of a pita chip being dipped into carrots hummus.

Update: This recipe was originally published in January 2015. I made updates the article below to include more information about sweet roasted carrot hummus. Plus, there’s now comprehensive step-by-step step photos showing you *just* how quick and easy this dip recipe is to make at home!

Table of Contents

About this carrot hummus

If you are a fan of the vibrant orange dressing found at Japanese-American steakhouses, you are going to fall crazy in love with this creamy hummus dip! This fresh and delicious carrot veggie hummus tastes exactly like the zippy, sweet dressing commonly served on salad at sushi and hibachi restaurants!!

Insanely creamy, rich and luscious in texture, this dip has a refreshing, sweet, savory, and slightly smoky taste that packs tons of umami flavor! Light and insanely delicious, you don’t even have to be a fan of carrots to enjoy and devour this dip!

This smooth carrot based dressing turned sauce isn’t just for chips! This has been one of my favorite go-to condiments for years! While this is delicious served as a dip for crudité and crackers, it is also delectable slathered on toasted pita or baguette! And, it can be used as a replacement for mayonnaise or mustard on sandwiches! Plus, it’s scrumptious on salads and makes a delightful topping for grain based bowls! You know your favorite avocado toast? Give it some pizazz with a good smear (or schemer) of this carrot spread!

Honestly, this roasted carrot hummus is so versatile and delicious it should probably be called ‘Goes With Everything Sauce’. I recommend you keep a batch in your fridge from now on until, well, always.

If you love the sweet, deliciously complex flavor of carrots, you’ve got to try these dishes next: recipe for carrot ginger soup, roasted carrot noodle salad, and these reader favorite ginger chicken with carrot noodles.

Why you‘ll love this dip recipe

  • SO flavorful: If you love carrots and dip, you’ll love this simple, yet flavorful hummus recipe – it’s sweet, savory, a little smoky and 100% addictive!
  • Easy to find ingredients: This scoop-able take on traditional carrot ginger dressing uses 9 simple ingredients (plus a couple pantry staples) to create a dip that is healthy and truly irresistible!
  • SO simple to make: This smoky carrot hummus couldn’t be any easier to prepare! The most time consuming part is roasting the carrots – after that the food processor does all the work for you!
  • Fast recipe: This roasted carrot dip is ready – from prep to table – in 25 minutes or less!
  • Make ahead: You can easily make this recipe for carrots hummus ahead of time! In fact, making it ahead of time allows all the flavors to marry and meld, so I actually recommend making it in advance!
  • Crowd pleaser: Everyone loves this carrot dip sauce – even kids! Just prepare it and get ready to instantly impress!
Overhead photo of roasted carrots seasoned with salt and pepper on a parchment paper lined sheet pan - photo of cooked carrots to make dip.

What is carrots hummus?

Carrot hummus is a creamy, smooth dip or spread made from blending cooked carrots with various aromatics and seasonings in a food processor or high powered blender. The dip, or spread, is savory and naturally sweet in flavor, which makes it incredibly versatile! You can use roast carrot dip as a chip dip, vegetable dipping sauce, or as a spread for sandwiches and such.

Ingredients in carrot dip

If you search the internet you will find tons of recipes for sweet carrot hummus. While they all center around carrots, the exact ingredients in carrot dip can greatly vary. This Asian-influenced condiment is out of this world creamy and only requires 8 ingredients plus a few pantry staples!

  • Fresh, Raw Carrots: Carrots are the star of the dip, so make sure you select fresh carrots at the market. Fresh carrots should be firm and bright orange in color with smooth skin and no signs of blemishes.
  • Chickpeas: Chickpeas are what makes this dip ultra-creamy! If you don’t like chickpeas, you can substitute white beans instead. If you prefer homemade to canned, you can definitely cook dry chickpeas and use them here.
  • Tahini: Tahini is simply sesame seeds pureed into a paste or butter and it lends a pleasant nutty flavor.
  • White Miso: Also known as sweet miso, white miso provides an umami flavor while highlighting the carrots natural mild, sweetness.
  • Rice Vinegar: Rice vinegar is very mild in taste and helps round out all flavors. I recommend using unseasoned vinegar in this dip.
  • Garlic: Two cloves of garlic provide the perfect touch of pungent flavor.
  • Ginger: Fresh ginger provides a warm, inviting flavor and it pairs beautifully with carrots!
  • Sesame Oil: Toasted sesame oil adds a punch of rich, nutty, toasty flavor that really makes this dip shine! A little bit of sesame oil goes a long way, so make sure you don’t over do it!
  • Mirin: Similar to sake, mirin has a sweet flavor that contrasts the miso and accentuates the carrots beautifully.
  • Honey: The amount of honey you add to smoked carrot dip will depend upon the natural sweetness of your carrots. I recommend using the honey to your specific taste.
Overhead photo of all the ingredients needed to make carrot dip recipe in the bowl of a food processor before blending.

How to make hummus with carrots

Bright, flavorsome healthy carrot dips only requires 10 of hand on preparation! Honestly, the hardest part is waiting on the carrots to finish roasting!

  1. Cook carrots: Cook carrots until very tender by either roasting, sautéing or boiling. Once cooked, allow to cool slightly so you can safely handle them.
  2. Optional for creamiest dip – cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
  3. Start the hummus: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
  4. Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
  5. Add the carrots and chickpeas: Add the cooked carrots and chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.
  6. Add the sesame oil, mirin and honey. Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
  7. Serve carrot hummus: Taste the carrot spread and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve roasted carrot hummus and enjoy!

Expert tips

  • Cooking carrots: Make sure you cook the carrots until they are very tender for the smoothest texture possible. You can cook the carrots however you would like. For the best flavor, I recommend roasting them.
  • Chickpeas: For the creamiest spiced carrot dip, I highly recommend cooking the (already cooked) chickpeas! Cooking the canned (or dried and cooked) chickpeas with baking soda breaks down the chickpeas and creates an incredibly smooth dip!

Step-by-step photos: making roasted carrot hummus

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page)

Overhead photo collage of how to make carrot dip step by step with written instructions on each step.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

What are the benefits of adding carrots to hummus?

Adding fresh carrots to hummus dips offers several benefits:

  • Nutritional boost: Carrots are a good source of beta-carotene, vitamin A, and fiber, making the hummus more nutritious.
  • Natural sweetness: Carrots (especially roasted) lend a touch of sweetness that complements the savory flavors of the chickpeas and tahini.
  • Beautiful color: Carrots add a beautiful vibrant orange color to the hummus recipes, making it visually appealing.

Do I need to roast the carrots before adding them to the hummus?

I do recommend roasting the carrots for the best flavors and texture. Why? Roasting concentrates the natural sweetness of the carrots and creates a smoother consistency when blended with the chickpeas.

All that said, you can saute or boil the carrots instead if you prefer. However, the carrots must be cooked prior to adding them to hummus so they are soft enough to blend into a creamy texture.

Can I use other vegetables besides carrots in hummus?

Of course! If carrots aren’t your thing, below are some other vegetables you can explore:

  • Beets: Roasted beets add a beautiful earthy flavor and vibrant color to hummus recipes.
  • Roasted red peppers: My personal favorite substitute are sweet roasted red bell peppers. They offer a touch of sweetness and a smoky element that really shine.
  • Edamame: For a unique twist, try cooking edamame soy beans for a beautiful green color and a slightly bean-y flavor.
  • Roasted cauliflower: Roasted cauliflower florets lend a creamy texture and a mild flavor that complements chickpeas well.

My carrot hummus seems too sweet. How can I adjust the flavor?

If your carrot hummus is too sweet for your liking, there are a few ways to adjust it:

  • Add more lemon juice: Acidic lemon juice helps to balance the sweetness of roasted carrots.
  • Add a pinch of cayenne pepper: A touch of spicy cayenne pepper adds a subtle kick that can help to counteract sweetness.
  • Thin the hummus: If the sweetness is overwhelming, consider thinning the dip with a little more tahini, water, and/or aquafaba.

Can you make this dip in advance?

You can make sweet carrot dip up to 5 days in advance. In fact, this dip tastes best if it is prepared ahead of time so the flavors have a chance to meld and marry.

Store prepared roast carrot dip in an airtight container in the refrigerator until ready to use.

How can I serve carrot hummus?

This recipe for carrots hummus is incredibly versatile and can be enjoyed in many ways:

  • With pita bread or crackers: A classic pairing option for hummus if there ever was one.
  • With sliced vegetables: Carrots hummus pairs well with a variety of vegetables like carrots (duh!), bell peppers, cucumbers, and celery.
  • As a filling for vegetable wraps: Spread carrot dip in a whole wheat or flour tortilla with your favorite vegetables for a healthy and satisfying lunch.
  • As a sandwich spread: Use carrot spread instead of mayonnaise for a flavorful and nutritious sandwich spread.

(See below for more serving suggestions!)

Serving suggestions

Are you looking for new and exciting ways to serve this hummus vegetable dip? Below are a few of my family’s favorite ways to serve and enjoy this recipe!

This creamy dip is best served cold, chilled, or at room temperature and it makes a terrific appetizer or snack topped with crispy oven roasted chickpeas, spread for sandwiches, toasts, and crostini, or as a sauce for seafood, chicken and pork.

What to serve with hummus vegetable dip?

Obviously this is a good dip for carrots; but, don’t stop there! You can serve this roasted carrot hummus with any variety of fresh vegetables, chips, breads or crackers. However, I recommend you keep things simple to allow the flavors in the dip to really shine! I suggest you steer clear of crackers, chips and breads with strong flavors that will overpower the dip.

  • Fluffy Breads: Warm pitas or naan breads are my favorite way to scoop up this dip.
  • Toasted Breads: Slather crusty slices of baguette, crostini, or even garlic clove bread for an easy, yet elegant entertaining option.
  • Chips: You can never go wrong with the classic combination of hummus and pita chips.
  • Crackers: If you prefer a slightly classier vessel than chips, artisan crackers are for your!
  • Fresh Vegetables: Fresh vegetables are a great way to keep things light and healthy! My family loves this drip with radishes, snap peas, sweet mini peppers, cauliflower, cucumber, celery and/or carrots.
  • Salad and Grain Bowls: Try topping your favorite salads and grain bowls with a generous dollop of carrots dip for a burst of flavor.
  • Sandwiches: Shake up your brown bag lunch and use carrot hummus as a condiment spread on sandwiches and wraps.
  • Kids Chicken: The perfect healthier dipping sauce option for chicken nuggets, tenders and strips!
  • Chicken: This dip can double as a sauce for grilled, roasted or poached chicken.
  • Seafood: Same goes for seafood – use the dip as a sauce for seared sea scallops, grilled salmon, baked Chilean sea bass and more.
  • Pork: If you prefer pork, try pairing this roasted carrot hummus with your favorite pork recipe for a flavorful combination.
Close-up photo showcasing the rich and creamy texture of hummus made with carrots and tahini.

Storing leftovers

Food safety is of the utmost importance, especially when it comes to storage! Please follow the simple tips below to ensure you are properly storing your veggie hummus.

How long will it keep?

Leftover hummus carrot should be stored in an airtight container in the refrigerator or freezer. Properly refrigerated, dip will last for up to 7 days. (See below for freezing instructions.)

Can you freeze carrot dips?

Homemade dip freezes beautifully! Store the carrot spread in an airtight, freezer-safe container. But, make sure you leave at least ½-inch headspace as the dip will expand as it freezes.

Carrot dip will keep well for up to 4 months in the freezer. While you can safely store it for longer than that, it may change the consistency and texture.

Thaw in the refrigerator and stir well before using. Once thawed, the dip should be used within 5 days.

Pro-tip:  Freeze hummus in small, individual portions for easy snacking and portion control!

Close-up photo of a creamy orange dip made with carrots.

Next time you’re wondering what to dip carrots in, try this flavorful, ultra-creamy, totally dreamy simple carrot dip! One bite and I know you’ll fall in love. Until next time friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More hummus recipes!

If you love this roasted carrot hummus, try one of these delicious recipes next:

Overhead photo of a bowl of carrot hummus garnished with sesame seeds and cilantro

Carrot Hummus

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Print Recipe Pin Recipe
This Carrot Hummus tastes like a creamy version of Japanese Carrot-Ginger Dressing! Easy to prepare, can be made in advance and served cold or at room temperature! Sweet, savory and full of flavor, this vegetable hummus dip is downright delicious!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Food Processor or High Powered Blender

Ingredients 

  • 3 medium Carrots – peeled & ends trimmed (about 7 ½ ounces)
  • 1 (16 oz.) can Cooked Chickpeas – rinsed & drained (SEE NOTES)
  • 1/2 tsp Baking Soda (OPTIONAL)
  • 3 TBS Tahini – stirred
  • 2 TBS White Miso
  • 2 TBS Unseasoned Rice Vinegar
  • 2 cloves Garlic – peeled & minced
  • 1 inch-long piece Fresh Ginger – grated (about 1 heaping TBS)
  • 1/4 – 1/2 Cup ICE COLD Water – to taste
  • 2 1/2 tsp Toasted Sesame Oil – plus more for drizzling top
  • 2 tsp Mirin
  • 2-4 tsp Honey – to taste (or Agave for vegan-option)
  • Flakey Sea Salt & Ground Black Pepper
  • Optional Garnishes: Minced Cilantro or Micro-Greens, Sliced Scallions, Sesame Seeds, Crushed Red Pepper Flakes
  • Serving Suggestions: Pita Chips Naan Bread, Crackers, Fresh Veggies, Baby Carrots

Instructions

  • Cook Carrots:  Cook carrots until very tender using one of the three methods listed below.  Once cooked, allow to cool slightly so you can safely handle them.
    A) Roasting: Preheat oven to 425 degrees Fahrenheit.  Place a large sheet of aluminum foil on a baking sheet.  Place carrots on top of foil and drizzle carrots with 2 tablespoons of water.  Season with salt and pepper.  Lift edges of aluminum foil up and over carrots to enclose and form a packet.  Seal edges tightly closed.  Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender.  Remove from oven.
    B) Sautéing:  Roughly chop carrots into 1-inch pieces.  Heat 2 tablespoons of olive oil in a large saucepan over medium heat.  Add the carrots and season with salt and pepper.  Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes.  Remove carrots from pan.
    C) Boiling:  Roughly chop carrots into 1-inch pieces.  Bring a large pot of water to a boil.  Season water generously with salt.  Add the carrots and boil until very tender, about 13 minutes.  Drain carrots.
  • OPTIONAL for Creamiest Dip – Cook Chickpeas:  While the carrots are cooking, cook the chickpeas.  Place chickpeas in a medium saucepan and sprinkle with baking soda.  Add enough water to cover the chickpeas by 2-inches of water.  Bring the water to a boil over high heat.  Boil for 18-20 minutes or until the chickpeas are very soft. (Note:  Reduce heat as needed to maintain boil but prevent water from boiling over.)  Transfer chickpeas to a fine-mesh strainer and drain.  Rinse well with cool water.  Discard excess chickpea skins that fell off during cooking process
  • Start the Hummus Dip:  In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger.  Season with ¾ teaspoon salt.  Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary. 
  • Add Water:  With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time.  Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you.  Blend until the mixture is smooth and thick.
  • Add the Carrots and Chickpeas:  Add the cooked carrots and chickpeas to the processor.  Blend until the mixture is smooth, about 3 minutes.
  • Add the Sesame Oil, Mirin and Honey:  Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
  • Garnish and Serve Carrot Hummus:  Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired.  Transfer to a serving bowl and drizzle with a bit of sesame oil.  Top with optional garnishes of your choice.  Serve and enjoy!

Notes

  1. Dried Chickpeas: You can use 1 ½ cups of dried and cooked chickpeas instead of canned.
  2. Chickpea Substitute: If you don’t like chickpeas, you can substitute an equal amount of white beans!
  3. Cooking Chickpeas: For the creamiest consistency, I highly recommend cooking the (already cooked) chickpeas!
  4. Cooking Carrots: You can cook the carrots however you would like.  For the best flavor, I recommend roasting them.
  5. Make Ahead:  Dip can be made 5 days in advance.  Store in an airtight container in the refrigerator. 
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  7. Recipe Yield:  About 2 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings (1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 72kcal    Carbohydrates: 7g    Protein: 2g    Fat: 5g    Saturated Fat: 1g    Sodium: 186mg    Potassium: 108mg    Fiber: 1g    Sugar: 3g    Vitamin A: 3821IU    Vitamin C: 2mg    Calcium: 19mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Mediterranean

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images or publish this recipe without prior permission. If you want to reference this recipe please do so by linking directly back to this post.