This creamy, oil-free carrot hummus offers a lighter twist on classic hummus. It’s smooth, slightly sweet, and has a hint of spice - perfect as a delicious dip for crackers and more.
Hummus is one of the most popular dips—it pairs well with almost anything, and everyone seems to love it. But sometimes, traditional recipes use more oil than I’d prefer. So today, we're making a version that’s creamy without the extra oil, featuring a hearty dose of carrots.
In this carrot hummus, the carrots add a touch of natural sweetness and a vibrant orange color, making it a real standout on the table. They’re also packed with nutrients like beta-carotene, adding both flavor and health benefits.
Instructions
For this easy chickpea dip the carrots are roasted until caramelized for an extra layer of flavor.
- Roast the Carrots: Preheat the oven to 365°F / 185°C. In a bowl, combine aquafaba (chickpea water), maple syrup, cumin, garlic, salt, and pepper, then drizzle over the sliced carrots. Roast for about 40 minutes, until the carrots are soft and beautifully caramelized. Spoon the marinade over the carrots every 10-15 minutes (optional). Allow them to cool.
- Blend the Hummus: Transfer the cooled carrots to a blender or food processor, together with the drained chickpeas, tahini, lemon juice, cumin, salt, and pepper. Add 2–3 ice cubes or 3–5 tablespoons of ice-cold water, then blend until smooth.
- Season to Taste: Adjust the seasoning to your liking, adding more salt, pepper, or lemon juice if needed.
Note: If the carrot marinade has not evaporated and the carrots are not caramelized after 40 minutes, no problem! Simply roast the carrots for another 5-10 minutes or go ahead and use the carrots together with the remaining liquid for the hummus. It will taste just as good!
Variations
For a twist on this hummus, try these variations:
- Pumpkin or Sweet Potato: Swap the carrots for pumpkin or sweet potato for an even creamier texture.
- Herb Boost: Add fresh herbs like cilantro or parsley to give the carrot hummus a bright, fresh flavor.
- Spicy Kick: Mix in a bit of chili or harissa for a spicy, fiery edge.
How To Serve It
The carrot hummus pairs beautifully with fresh flatbread, veggie sticks, or as a sandwich spread. It also makes a fantastic addition to bowls or salads.
I absolutely love pairing it with roasted veggies. My current favorite mix: pumpkin, beets, and red bell pepper. A vitamin-packed dream, I promise!
FAQ
Store your homemade oil-free hummus in an airtight container in the fridge for up to 5 days. For the best flavor, let it sit at room temperature for about 30 minutes before serving.
Yes! The hummus should be as fresh as possible when frozen. Place it in an airtight container and freeze for up to 3 months. You can also freeze smaller portions by transferring the hummus into an ice cube tray; once frozen, transfer the cubes to a bag or container. To defrost, simply leave it in the fridge for a day and stir well before serving.
I hope you’ll give this healthy vegan carrot hummus recipe without oil a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Roasted Carrot Hummus
Description
For The Carrots
- 3 large carrots (~350 g)
- ½ - 1 tablespoon aquafaba*
- 1 ½ tablespoon maple syrup
- 1 teaspoon cumin, ground
- 1 clove of garlic, minced (or ¼ teaspoon garlic granules)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Hummus
- 1 can of chickpeas (15 oz.)
- 1 lemon
- ¼ teaspoon cumin, ground
- 2 tablespoon tahini
- ¼ - ½ teaspoon salt
- 2-3 ice cubes (or 3-5 tablespoon ice-cold water)
Ingredients
- Roast the carrots: Preheat the oven to 365°F / 185°C. Roughly chop the carrots and place in a small baking dish. Mix together the aquafaba, maple syrup, cumin, garlic, salt and pepper and pour over the sliced carrots. Roast for approx. 40 minutes until they are soft and slightly caramelized. Spoon the marinade over the carrots every 10-15 minutes (optional). Then leave to cool.
- Blend the hummus: Rinse and drain the chickpeas. Place the cooled carrots in a blender or food processor along with the chickpeas, tahini, lemon juice, cumin, salt and pepper. Add 2-3 ice cubes or 3-5 tablespoons of ice-cold water and blend until smooth.
- Season to taste: Season the hummus to taste and add a little more salt, pepper or lemon juice if required.
Instructions
*Aquafaba is the thick liquid in which the chickpeas are soaked or cooked. Alternatively, you can use water or oil. I like to use aquafaba for roasted vegetables because - unlike water - it sticks well to the vegetables.
This post is also available in de_DE.
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