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Roasted Carrot Hummus

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Course: Snack
Servings: 3 cups


  • 3 tbsp. olive oil (divided)
  • 1 cup carrots (diced)
  • 3 garlic cloves
  • One 15-oz. can chickpeas (drained and rinsed)
  • Zest and juice of half a lemon
  • 2 tbsp. tahini
  • 1/4-1/2 cup water
  • 1 tsp. hot sauce
  • 3/4 tsp. salt (divided)
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper (optional)


  • Preheat the oven to 400° F. Place the carrots and garlic on a
  • baking sheet. Drizzle with 2 tbsp. of olive oil; toss to coat. Sprinkle
  • with 1/2 tsp. salt. Roast until the carrots are soft, 20-25 minutes.
  • Transfer the roasted carrots to a food processor. Add the chickpeas,
  • lemon juice, tahini, 1/4 cup water, hot sauce, remaining salt and
  • spices. While processing, add the remaining oil. Process until it
  • reaches your desired consistency. Add the remaining water if
  • needed, keeping in mind that hummus thickens when refrigerated.



Serve warm or chilled with vegetables and pita wedges.
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