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Smoky, sweet, and impossibly creamy this Carrot Hummus takes everything you love about basic hummus and amps the flavors all the way up! Featuring smoky-sweet roasted carrots blended with savory chickpeas, nutty tahini, a touch of umami miso, and a hint warming ginger, it’s an unexpectedly deliciously dip you didn’t know you were missing. Easy to make with pantry staples and whipped together in minutes, this hummus recipe might just be the most delicious thing you’ll ever serve with pita, crackers, veggies, and beyond!

“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 a bowl of 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!

Hi, friends! If you’re a fan of the vibrant orange carrot ginger dressing at your favorite Japanese-American steakhouses and sushi restaurants, you’re going to fall head over heels for today’s hummus recipe! This creamy hummus tastes exactly like it!

Table of Contents

About this carrot hummus

nsanely creamy, rich and luscious in texture, this carrot hummus features refreshing, sweet, savory, slightly smoky, and zippy taste that packs tons of umami flavor! Honestly, you don’t even need to be a fan of carrots to love and devour this dip. Best of all, this smooth carrot-based dressing turned dip isn’t just for chips—it’s been a go-to condiment of mine for years. While it is seriously delicious served as a dip for crudité and crackers, it’s also equally delectable slathered on wraps and sandwiches. Plus, it’s scrumptious as a salad dressing and makes a delightful topping for grain-based bowls. 

And, bonus: it’s gorgeous enough for parties, easy enough for meal prep, and made entirely with pantry staples plus a few fresh carrots.

If you’re looking for more delicious hummus recipes, be sure to try these flavorful fan-favorites next: Hummus Spicy, Basil Hummus, Goddess Hummus, Everything Bagel Hummus Spread, and Chicken Hummus Bowls.

Why you‘ll love this recipe

  • Unbeatable Flavor. Beautifully sweet, wonderfully savory, a little smoky, slightly earthy, a touch nutty, and a hint of umami. 100% delicious.
  • Ultra-Creamy Texture. Cooking the canned chickpeas and blending in both tahini and miso creates an incredibly creamy, irresistibly smooth carrot dip.
  • Simple Ingredients, Effortless Preparation. Made with everyday ingredients, this recipe for carrot hummus couldn’t be any easier to prepare. Honestly, the most time consuming part is roasting the carrots. After that the food processor does all the work for you!
  • Year-Round Appeal. Cozy enough for fall, bright enough for summer, and perfect with spring fresh carrots—this hummus is a year round staple.
  • UNIQUE Recipe. When I originally posted this recipe back in 2015 there weren’t any recipes that looked remotely similar. Unfortunately, there’s now countless rip-off variations with no credit given. By making this recipe for carrots and hummus you’ll be supporting the original creator. 
Overhead photo of chopped roasted carrots and cooked chickpeas in a food processor bowl - being being pureed together.

Ingredients in carrots Hummus

As promised, you only need easy-to-find ingredients. Here’s what to grab:

  • Carrots. Carrots are the star of the dip, so make sure you select fresh carrots at the market. Carrots should be firm and bright orange in color with smooth skin and no signs of blemishes.
  • Chickpeas. Garbanzo beans, or chickpeas, are what give hummus its creamy base. If you prefer homemade to canned, you can definitely cook dry chickpeas and use them here. 
  • Tahini. Tahini is basically just pureed sesame seeds. It lends a delightful nutty flavor.
  • White Miso. Also known as sweet miso, this provides an umami flavor while also highlighting the carrot’s natural mild, sweetness.
  • Rice Vinegar. Very mild in taste, plain rice vinegar helps round out all flavors. 
  • 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. But, a little goes a long way, so don’t overdo it.
  • Mirin. Similar to sake, mirin has a sweet flavor that accentuates carrots beautifully.
  • Honey. I recommend using the honey to your specific taste.

Recipe variations

  • Basic Carrot Hummus: If you don’t love the Japanese-twist here, simply omit the miso, sesame oil, and mirin. And, swap the vinegar for lemon juice. Just note, you may need to adjust the other ingredients to suit your tastes.
  • Moroccan Style: Swap out the miso, sesame oil, mirin, and vinegar for fresh lemon juice, cinnamon, coriander, and a pinch of allspice for a warmly spiced dip.
  • Spicy Version: Add a little sriracha or toss in a pinch of cayenne or red pepper flakes to the hummus for little heat.
  • Herbaceous Twist: Stir in a little fresh herbs, like cilantro, basil, chives, parsley, or mint for a burst of freshness.  

If carrots are on sale at the store, grab some extra and put them to good use in these sweet and deliciously flavored recipes next: carrot ginger soup recipe and honey garlic stir fry chicken with carrot noodles.

Overhead photo of an orange hummus made with carrots and chickpeas in a food processor bowl.

Chef expert tips for the perfect hummus with carrots every time!

  • Roast Carrots Until Very Tender. 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.
  • Cook the Canned Chickpeas. For the creamiest 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 yields a hummus that’s just impossible smooth.
  • Adjust Consistency Slowly. Add the aquafaba (chickpea liquid) or ice cold water one tablespoon at a time until you reach your preferred level of creaminess.
  • Taste and Adjust. After blending the hummus ingredients, make sure you taste the dip and adjust flavors to suit your taste. Add lemon for brightness, vinegar for tang, salt for balance, and sesame oil or tahini for a nuttier flavor.
  • Serve at Room Temperature. If you’ve refrigerated the hummus, let it rest 10–15 minutes at room temperature before serving for a smoother texture and richer flavor.
  • Garnish Generously. Remember, you eat with your eyes first, so consider topping the dip with fresh herbs, a drizzle of extra virgin olive oil or sesame oil, and/or a sprinkle of sesame seeds or spices for a beautiful finish.

Step-by-step photos: making this recipe at home

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

Step-by-step photo collage illustrating how to make hummus with roasted carrots 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! 

Can I use baby carrots? 

You sure can! Baby carrots are often sweeter and I actually love using them in this hummus recipe. Just make sure to roast them whole until tender.

Can I skip roasting the carrots?

While you don’t have to roast the carrots, you do need to cook them in order to make them tender and capable of being whipped into a creamy. However, if you don’t want to turn on the oven, I’d recommend sautéing or steaming them. Just note that roasting concentrates the natural sweetness and adds depth of flavor that the alternatives won’t. That said, while you can boil the carrots, it may result in a thin or watery hummus texture.

What if I don’t have tahini?

If you don’t have sesame seed paste, you can swap try either more miso, a nut butter alternative, like almond butter, or Greek yogurt. However, please note the flavor and texture will likely change.

My carrot dip 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.

How do I get my hummus extra creamy?

There are a few keys to making an ultra creamy hummus:

  • Cook the canned chickpeas with baking soda until they’re very tender.
  • Use a high-speed blender to make the dip.
  • Add a bit more aquafaba or ice-cold water until silky smooth.

Can I make it ahead of time?

Absolutely! You can roast carrots a day ahead and store in the fridge. Then, simply blend the ingredients when you’re ready to serve. Or, you can just make the hummus recipe in its entirety in advance if you’d like. Just store it an airtight container in the refrigerator until ready to use.

Serving roasted carrot hummus

Common serving suggestions

  • With Crudité: Scoop it up with raw veggies like carrots, cucumber, bell peppers, celery, radishes, and snap peas.
  • Next to Chips and Crackers: Serve with crunchy pita chips, tortilla chips, toasted pita wedges, or a variety of crackers
  • On a Charcuterie Board: Dollop onto a charcuterie board with olives, nuts, cheeses, and toasted crostinis.
  • Spread for Sandwiches and Wraps: Smear inside flour tortilla wraps with oven baked falafel balls for a handheld lunch. Or use in roasted turkey breast sandwiches for a creamy, veggie-packed alternative to mayonnaise and mustard.

Unique serving ideas

  • Salad and Grain Bowls. Try topping your favorite salads and grain bowls with oven roasted chickpeas and a generous dollop of carrot hummus for a burst of flavor and texture.
  • Chicken Dipper. This it with ice cold water to transform the hummus into the perfect dipping sauce option for chicken nuggets, tenders and strips.
  • Seafood Sauce. Dollop the hummus over grilled sea scallops, seared salmon, and roasted Chilean sea bass as a serving sauce.
Close-up photo showcasing the rich and creamy texture of hummus made with carrots and tahini.

Storing leftovers

  • Refrigerator Storage. Store leftover hummus with carrots in an airtight container in the fridge for up to 7 days.
  • Freezing Instructions. Store the carrot dip in an airtight freezer-safe container for up to 4 months in the freezer.
    • Storage tip: Make sure you leave at least ½-inch headspace in the container as the hummus will expand as it freezes. And, freeze hummus in small, individual portions for easy snacking and portion control!
  • Reheating. Not necessary. Thaw in the refrigerator and stir well before using. Once thawed, enjoy this carrot hummus recipe within 5 days.
Close-up photo a pita chip dipped into a bowl of roasted carrot hummus.

Creamy, colorful, and packed with roasted veggie goodness, this carrot hummus is everything you love about classic hummus, only better. Whether you’re meal prepping, entertaining, or just looking for something snack-y, I have a feeling this is a recipe you’ll want to make again and again.

Grab your roasting pan and whip up a batch of this roasted carrot hummus and let me know how it goes in the comments section below—I can’t want to hear about your delicious results! Until next time, friends, cheers!

Cheyanne

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More hummus recipes!

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

Overhead photo of carrot hummus garnished with fresh cilantro and sesame seeds in a white serving bowl.

Carrot Hummus

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 serving
Print Recipe Pin Recipe
Smoky, sweet, and impossibly creamy this Carrot Hummus takes everything you love about basic hummus and amps the flavors all the way up! Featuring smoky-sweet roasted carrots blended with savory chickpeas, nutty tahini, a touch of umami miso, and a hint warming ginger, it's an unexpectedly deliciously dip you didn't know you were missing. Easy to make with pantry staples and whipped together in minutes, this hummus recipe might just be the most delicious thing you'll ever serve with pita, crackers, veggies, and beyond!

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)
  • 2 cloves Garlic – peeled
  • 1/2 tsp Baking Soda – OPTIONAL
  • 3 TBS Tahini – stirred
  • 2 TBS White Miso
  • 2 TBS Unseasoned Rice Vinegar
  • 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)
  • to taste 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.
  • OPTIONAL for Creamiest Dip – Cook Chickpeas:  While the carrots are cooking, cook the chickpeas. 
    Dump the can of chickpeas, along with its liquid, into a microwave-safe bowl. Stir in the baking soda and then add the peeled cloves of garlic. 
    Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft. 
    Drain chickpeas and garlic, reserving all the liquid and discard excess chickpea skins that fell off during the cooking process. Then, set everything aside.
  • Start the Hummus Dip: To the bowl of food processor or high speed blender, add the softened garlic cloves, tahini, miso, vinegar, 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 softened 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

  • Dried Chickpeas: You can use 1 ½ cups of dried and cooked chickpeas instead of canned.
  • Chickpea Substitute: If you don’t like chickpeas, you can substitute an equal amount of white beans.
  • Cooking Chickpeas: For the creamiest consistency, I highly recommend cooking the (already cooked) chickpeas.
  • Cooking Carrots: You can cook the carrots however you would like.  For the best flavor, I recommend roasting them.
  • Make Ahead:  Dip can be made 5 days in advance.  Store in an airtight container in the refrigerator. 
  • 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!
  • 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    Polyunsaturated Fat: 2g    Monounsaturated Fat: 2g    Sodium: 255mg    Potassium: 116mg    Fiber: 1g    Sugar: 3g    Vitamin A: 3829IU    Vitamin C: 2mg    Calcium: 20mg    Iron: 0.5mg
Course: Appetizer, Snack
Cuisine: Mediterranean

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