Roasted Carrot Hummus

September 21, 2011

Author Notes:

I had carrot hummus at a restaurant and recreated it. I served it with spiced beef on top as an appetizer. It's gluten free, vegetarian and vegan.

Krissy @Make It Naked

Makes: about 1.5 cups


  • 1 pound carrots, peeled, chopped
  • 1 small onion
  • 2 cloves garlic, peeled
  • 1.5 tablespoons extra virgin olive oil, separated
  • 1/2 teaspoon cumin, separated
  • 1/4 teaspoon kosher salt
  • 1/8 cup tahini
In This Recipe


  1. Preheat oven to 350. Toss the carrots, onion and garlic with 1/2 tablespoon olive oil, 1/4 teaspoon cumin and 1/4 teaspoon kosher salt. Spread onto baking pan and roast until carrots are very soft and can be easily speared with a fork. About 35-45 minutes.
  2. Remove and let cool slightly. In a food processor, combine the carrots, onions, garlic, tahini, and 1/4 teaspoon cumin. Process until smooth.
  3. With processor running, drizzle in remaining tablespoon of olive oil. Process until smooth. Serve warm with pita chips, crackers, or baguette.

More Great Recipes:
Condiment/Spread|Hummus|Middle Eastern|Vegetable|Carrot|Cumin|Vegan|Gluten-Free|Appetizer|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Reviews

Alison August 6, 2017
The basic concept here is good but the recipe needs some doctoring. Add the juice of 1 lemon, add more salt, more olive oil and more tahini and you'll be all set.
Dessert's O. September 24, 2011
Oh my gosh! Yum! My mouth is watering!