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.
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.
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.
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.
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
This carrot hummus features slow-roasted carrots blended with ginger and smoked paprika for a unique, flavorful twist on classic hummus.
- 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
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.
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.
Looking for more interesting hummus recipes? I’ve got a bunch!
Originally published in March 2015 and updated in October 2019.