Disclosure: This post may contain affiliate links. Please read my privacy policy.

This Roasted Carrot Hummus with za’atar spice is a delicious and fluffy hummus made using roasted carrots, roasted garlic, and canned chickpeas. This nutrient-packed appetizer is seasoned with tahini, lemon juice, and a za’atar spice blend.

Up close side angle of roasted carrot hummus with sesame seeds, chili flakes and za'atar on top.

I can hands down say that this is my favorite hummus recipe of all time. The sweet yet savory flavor of the roasted carrots are insanely good. The za’ataar spice seasoning is so complementary and satisfing. And the fluffiness of this hummus is just too good. Every time I make this guests, they rave about it.

If I am feeling crafty, I love dunking my almond flour everything bagel crackers or baked plantain chips into it. Otherwise I buy pita chips and call it a day. This hummus is the perfect snack or lunch idea, and a wonderful recipe to bring to any event or party.

What makes this recipe great

  • All you need is a handful of healthy ingredients to make it.
  • It is an easy appetizer that comes together in less than 40 minutes.
  • It is so FLUFFY.
  • It has amazing flavor. Everyone that tries it falls in love with it.
  • It is easy to customize.
  • It’s a great way to use up any extra carrots you have in the fridge.
  • It is naturally Vegan, dairy-free and gluten-free.

Recipe ingredients:

Ingredients needed to make roasted carrot hummus.
  • Carrots– fresh organic carrots work best in this recipe.
  • Garlic– this helps to balance the sweetness of the carrots.
  • Canned chickpeas– also called garbanzo beans.
  • Tahini– a good quality puree of roasted sesame seeds, with no other added ingredients.
  • Lemon juice– fresh squeezed is better than store bought juice but both work.
  • Olive oil (not in the photograph)- a good quality extra virgin olive oil is best.
  • Chili flakes– these add some heat and spice to the hummus in a subtle way. (These are optional)
  • Za’atar seasoning– I bought my za’atar seasoning on Amazon but I’ve seen it at Trader Joes and various other grocery stores.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions:

  • Instead of chickpeas, you can use white beans also known as cannellini beans.
  • Instead of tahini, you can use sunflower seed butter.
  • Instead of za’atar seasoning, you can add a mixture of thyme, oregano, sumac and sesame seeds.
  • You can add cumin and/or paprika for different seasoning.

Step by step roasted carrot hummus instructions:

Peeled carrots cut into 2 inch pieces to be roasted.
Step 1

Step 1: Peel and cut your carrots into 2 inch pieces.

Then cover the carrots and garlic clove in some olive oil, salt and pepper and you cook them until they are roasted and fork tender.

All ingredients in a blender prior to blending.
Step 2

Step 2: After the carrots and garlic have cooled off a bit, put them into a blender or large food processor, along with the canned chickpeas, tahini, lemon juice, olive oil, salt, chili flakes, and za’atar seasoning.

Mix until all the ingredients blend together.

Water being poured into the blender while the hummus is mixing.
Step 3:

Step 3: While the blender or food processor is running, pour some ICE cold water into it.

Using ice cold water makes the hummus fluffier.

Spoonful of carrot hummus straight out of the blender.
Step 4:

Step 4: Taste the hummus and season more if desired.

Aerial view of Carrot hummus.
Step 5

Step 5: Put the hummus into a bowl and garnish the hummus with toppings of choice. My personal favorite garnish is olive oil, chili flakes, sesame seeds and za’atar spice.

Expert Tips:

  • If you have large carrots, make sure to cut them so they cook evenly. But if you have smaller carrots you can roast them whole, without cutting.
  • If you have organic, clean carrots, you don’t necessarily have to peel them, especially if you are in a rush.
  • Make sure to use a food processor or a high speed blender.
  • Make sure to use ice-cold water. This makes the hummus texture fluffy.
  • How to store it. Store in an airtight container in the fridge for 3-4 days.

Ways to use carrot hummus

  • As an appetizer dip. Serve with pita chips, plantain chips, cucumbers, carrots, peppers, crackers, or pretzels.
  • As a spread. This hummus would be an amazing layer spread onto a sandwich or wrap.
  • On top of salad. Take any salad, such as a harvest salad or lemon arugula salad and top it with a large dollop of this roasted carrot hummus.

Recipe FAQs:

Is this recipe Paleo?

No! Chickpeas are a legume and legumes are not considered Paleo.

If you want a recipe for a Paleo hummus, try my Paleo Mediterranean Hummus. It is made out of roasted eggplant and cauliflower and is amazing!

Can you use raw carrots?

No, you have to roast them first. Otherwise the texture will be grainy and the flavor wont be as sweet and delicious.

Trust me, it is worth roasting the carrots to get the amazing flavor and texture of this carrot hummus.

How do you make this recipe sweeter? Or more savory?

If you want to make this recipe sweeter, I would add a little more carrots to your recipe or some honey or maple syrup.

If you want this recipe to be more savory, I would add a little more garlic, and spices.

What is Za’atar seasoning?

Za’atar is made of thyme, oregano, sumac and sesame seeds and it just smells and tastes AMAZING.

The seasoning is clutch to this za’atar hummus recipe. It has such a particular flavor that I can’t imagine it being the same without it.

Up close aerial view of vegan carrot hummus.

Other chickpea recipes you will enjoy:

Other carrot recipes you will enjoy:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 6 votes

Roasted Carrot Hummus with Za’atar Spice

Servings: 8
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Roasted Carrot Za'atar Hummus | Perchance to Cook, www.perchancetocook.com
A delicious and fluffy Vegan hummus made using roasted carrots, roasted garlic, and canned chickpeas

Ingredients 

  • 1 lb carrots, peeled and cut into 2 inch pieces
  • 1 clove garlic
  • 1 cup canned chickpeas, (not the whole can)
  • 3 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • a pinch red chili flakes
  • 2 teaspoons za’atar seasoning
  • 1/2 cup ice cold water

Instructions 

  • Preheat oven to 415 degrees F. Toss carrots and garlic with some olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-35 minutes, or until fork tender. Let them cool for 10-15 minutes.
  • Add the roasted carrots, along with the chickpeas, tahini, lemon juice, 1/4 cup olive oil, salt, a pinch of red chili flakes and za’atar seasoning to a food processor or a high speed blender and mix.
  • While the blender is running, add 1/2 cup of ice cold water.
  • Mix until smooth.
  • Top with added olive oil and za’atar prior to serving.

Notes

  • *If you have large carrots, make sure to cut them so they cook evenly. But if you have smaller carrots you can roast them whole, without cutting.
  • *If you have organic, clean carrots, you don’t necessarily have to peel them, especially if you are in a rush.
  • *Make sure to use a food processor or a high speed blender.
  • *Make sure to use ice-cold water. This makes the hummus texture fluffy.

Nutrition

Calories: 204kcalCarbohydrates: 22.2gProtein: 6.3gFat: 10.9gPotassium: 432mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.