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Home » Dips » Harvest Ginger and Roasted Carrot Hummus

Harvest Ginger and Roasted Carrot Hummus

October 6, 2019 By Shannon @ Yup, it's Vegan 9 Comments

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This vibrant roasted carrot hummus is infused with ginger and smoked paprika for truly unique hummus that you won’t be able to stop eating! Perfect for fall, spring, or anytime; can be made oil-free.

Roasted carrot hummus in a while bowl, garnished with cilantro with a small bowl of crackers in the background

This harvest ginger and roasted carrot hummus was originally inspired by a store-bought tub of hummus made by Tribe. Tribe often creates creative hummus flavors and I found a Harvest Carrot and Ginger flavor in their Farmers Market line, once upon a time. I’m not sure this flavor is still sold anymore, but luckily this homemade version is both healthier AND even more delicious!

You can also find a roasted carrot hummus in stores made by Lantana (that one is infused with sriracha), so it’s clear that carrot hummus has a place in society, and for that I am grateful! Carrots are one of those under-appreciated vegetables that really shine when cooked nicely and highlighted in a recipe.

Side-by-side photos of carrots before and after roasting in the oven

To make this carrot hummus, you’ll oven-roast several carrots until tender, then combine them with tahini, garlic, lemon juice, and chickpeas to make a smooth and creamy hummus base. You can even leave the carrot peels on if you’d like to, for added nutrition.

I’ve heard of raw carrot hummus which is completely vegetable-based and made without chickpeas. This recipe has very little in common with that concept, but I assure you that carrots and chickpeas can coexist in total harmony. What makes this vegetable-based hummus recipe unique is the seasonings added.

Collage of blending tahini and garlic in the food processor, then adding roasted carrots and then chickpeas

In addition to classic garlic, fresh ginger adds a zingy note that pairs so wonderfully with carrot! I also use a little bit of rice vinegar and some smoked paprika to play with the inherent sweetness of the carrots. This is like no hummus you’ve tasted before! It has a little bit of an Asian fusion flair to it, which is why it’s amazing in hummus spring rolls! And if you aren’t a cilantro hater, that addition is welcomed too.

Close-up of ginger and roasted carrot hummus in a bowl, showing the bright orange color and smooth texture

Compared to homemade hummus which costs about $3.50 for a small tub, this ginger and roasted carrot hummus is more economical, lower in fat, free of preservatives, and can be made without added oil. For even more cost savings, cook your chickpeas from scratch on the stovetop or in your Instant Pot!

Serving suggestion: It might sound a little strange, but some snappy whole wheat crackers, a spread of this carrot and ginger hummus, and a slice of fresh blood orange made for a perfect little canape. Sweet, salty, spicy, tangy… everything. I hope you enjoy this recipe, and if you try it please let me know in the comments!

Harvest Ginger and Roasted Carrot Hummus | Yup, it's Vegan
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5 from 2 votes

Harvest Ginger and Roasted Carrot Hummus

This carrot hummus features slow-roasted carrots blended with ginger and smoked paprika for a unique, flavorful twist on classic hummus.
Course Appetizer, dips
Cuisine American, nut-free, oil-free, soy-free, sugar-free, vegan, vegetarian
Keyword carrot and ginger hummus, roasted carrot hummus
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 cups
Calories 189kcal
Author Yup, it's Vegan

Ingredients

  • 5 to 6 medium carrots
  • 1 clove garlic minced
  • 2 and 1/2 tbsp tahini
  • 2 tsp minced ginger
  • 3 tbsp tbsp freshly-squeezed lemon juice (plus more to taste)
  • 1 tbsp rice vinegar
  • 3 cups cooked chickpeas (equal to two 15 oz. cans)
  • 2 tbsp warm water plus more as needed
  • 3/4 tsp ground cumin
  • 1 tsp smoked paprika scant
  • 1/4 tsp cayenne pepper (optional, to taste)
  • 1 pinch ground black pepper
  • salt (to taste; will vary depending on whether you use canned chickpeas)
  • chopped fresh cilantro (optional) for serving

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Pierce any thicker carrots with a sharp knife. Place the carrots on a lined baking sheet or in a lined roasting pan, and lightly spray or rub them with oil.
  • Roast the carrots for about 45 to 60 minutes, flipping/stirring halfway through, or until completely tender.
  • In a food processor or blender, add the garlic, tahini, ginger, lemon juice, and rice vinegar, and blend until the mixture is as smooth as possible (it may be difficult to get it very smooth right now if you have a large food processor).
  • Once the carrots are cool enough to handle, peel them if desired and roughly chop them. Add them to the food processor and continue blending.
  • Once the carrots are incorporated, add the chickpeas and warm water. Blend until the mixture is completely smooth, adding more water a tablespoon at a time as needed.
  • Blend in all of the spices, and taste for salt and additional lemon juice to your preference.
  • Serve garnished with fresh cilantro.

Notes

My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.

Nutrition

Serving: 1half cup | Calories: 189kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 500mg | Potassium: 241mg | Fiber: 8g | Sugar: 6g | Vitamin A: 10500IU | Vitamin C: 10.7mg | Calcium: 90mg | Iron: 2.7mg

Looking for more interesting hummus recipes? I’ve got a bunch!

Edamame Hummus

Caramelized Onion Hummus

Swiss Chard Hummus (with Pickled Chard Stems)

Originally published in March 2015 and updated in October 2019.

Filed Under: Appetizers, Dips, Spring Tagged With: Asian-inspired, copycat, CSA, gluten-free, grain-free, legumes, nut-free, oil-free, plant-strong, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Deborah Schneble says

    July 25, 2020 at 16:08

    Delicious. I am wondering if I can freeze this.

    Reply
  2. Marina says

    April 19, 2017 at 13:41

    5 stars
    This sounds amazing!! I am obsessed with hummus as I lived in Jerusalem for 5 years and always got the best of the best.This sounds like a sweeter version, right?
    I love adding cilantro and jalapeno to my hummus, and always a ton of turmeric and black pepper, just to make it healthier. Although my hummus addiction is pretty bad haha! Whenever I make it, I eat the whole batch. Cannot stop myself!

    Reply
  3. Marla@MarlasMuffins says

    August 11, 2016 at 13:53

    5 stars
    Just made this for lunch It was so good! Thank you!

    Reply
  4. greg says

    April 6, 2015 at 21:45

    I had a question before I try the recipe. Are you saving the liquid from the canned chickpeas? It seems like there chickpeas and carrots would make the blend very dry.

    Reply
    • Shannon @ Yup, it's Vegan says

      April 6, 2015 at 21:54

      Hi Greg, I prefer to rinse and drain canned beans when I use them, I don’t usually reserve the liquid. The roasted carrots are actually fairly moist and combined with the tahini, lemon juice, vinegar, and the warm water I find that there’s plenty of liquid in this recipe – but you can always add additional water (or oil) as desired to adjust the texture. Hope that helps!

      Reply
  5. Jeff says

    March 31, 2015 at 23:50

    I rarely buy prepared hummus but Tribe (used to be Tribe of Two Sheiks…I think…!) has always been my favorite. Beats the other brands by far. I did recently pick up, and devoured in one sitting, and loved, their carrot ginger variety. Delicious. Thanks for the recipe..! (Now, work on duplicating their 40 spices…!!)

    Reply
    • Shannon @ Yup, it's Vegan says

      April 3, 2015 at 14:29

      Thanks for your comment, Jeff! Duplicating the 40 Spices flavor would be quite the feat… 🙂

      Reply
  6. Jessica says

    March 18, 2015 at 03:51

    Looks delicious! Can’t wait to give the recipe a try when I return from vacation

    Reply
    • Shannon @ Yup, it's Vegan says

      March 23, 2015 at 18:33

      Thanks Jess 🙂

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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