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This carrot hummus is made from rich caramelized roasted carrots and white beans for a perfect creamy dip you won’t be able to stop eating!
Once I start eating this, I literally can’t stop. From crackers, to pretzels and any veggie I can dip in. It’s not only healthy it’s something I crave daily!
This is a sponsored conversation written by me on behalf of Simple Mills. The opinions and text are all mine.
This post was originally published on 8/28/17
While a simple flavored Greek hummus is one of my childhood favorite dips, this richer carrot hummus really hits the spot when I’m looking for a burst of flavor!
Ingredients
Did you know you can make hummus without chickpeas, and without tahini? Yup! The use of white beans instead of chickpeas adds a layer of creaminess that’s perfect for this dip!
And because carrots and hummus go together like peanut butter and jelly, we’re going to blend the amazingly deep and slightly sweet roasted carrots right into the hummus.
Here is what you need to get this made:
To roast the carrots
- Carrots
- Shallots
- Garlic
- Broth
- Maple syrup
- Lemon juice
- Seasonings
To make the hummus:
- Roasted carrots
- White beans
- Veggie broth
- Pine nuts
- Lemon juice
- Parsley
- Seasonings
Serving Suggestions
When it comes to food I love texture. Since hummus is soft, I love pairing it with something crunchy. The crackers from Simple Mills are some of my favorite! Amazing texture, great taste. And my kids love them!
Not only are they made with a short list of ingredients, but you know what the ingredients are and they are all simple and whole food based! They have a variety of flavors plus are gluten-free so safe for me to eat.
There is one more thing that made me love these crackers. They are strong! You can dip them without the cracker crumbling. I know, weird of me to mention, but there is nothing worse than a million crumbled crackers in your dip that get mushy and pretty much ruin it. EWE.
In addition to these crackers, you can also serve this roasted carrot hummus with:
Or if you want ideas for ways to eat hummus without bread try any of these:
- Carrots (for extra carrot flavor!)
- Celery
- Bell Peppers
- Jicima
- Snap Peas
- Broccoli
- Cauliflower
- Cherry tomatoes
More Uses for Hummus
Don’t stop at dipping! Try enjoying this carrot hummus any of these tasty ways:
- As a spread for your sandwich
- On a vegan grazing board
- A topper for baked potatoes
- Thin it out and use it as a salad dressing
- Put it on toast
- With falafel
- Use it to decorate and make cute things (plus keep your kids busy, bonus yes!)
Preparation Tips
- White bean hummus recipes have a more creamy flavor as well as a super smooth texture, which I prefer over the chickpea variety.
- If you don’t want to make this carrot hummus without chickpeas you may use them instead, or use a combination of chickpeas and white beans.
- The chickpeas give a more bean like flavor and make it more light and fluffy in my opinion.
- You may need to adjust the liquid amounts to achieve your ideal texture.
- This hummus recipe was created without tahini. Feel free to mix some in if you love the flavor.
- Adding tahini will thin out the hummus, reduce the other liquids or add more white beans and adjust to your liking as you go.
- Any type of carrots works here, but I prefer the regular large carrots. When roasted these give a more traditional flavor and are amazing!
- A food processor will give you the smoothest texture. A blender can also work, but make sure you have a tamper tool to get everything mixed in.
Storage Tips
- Store roasted carrot hummus in an airtight container in the refrigerator for up to 5-7 days.
- Hummus can also be frozen. Seal in an airtight container and freeze for up to 3 months.
- Lay a piece of plastic wrap on top of the hummus so it covers the top and helps prevent freezer burn and then cover.
- Defrost in the refrigerator the day before you plan on serving.
Common Questions
Are carrots and hummus good?
Not only do I love dipping carrots in hummus, because crunch, but adding roasted carrots into the hummus brings the flavor to the next level! It adds veggies, more nutrients and basically makes a perfect dip.
What goes well with hummus?
Breads, crackers, chips, and veggies are all popular for dipping in hummus. You can also include hummus in your sandwiches, salads, bowls, even smoothies!
How long will hummus last in the refrigerator?
Hummus should last about a week in the fridge. After that it starts to lose flavor and go bad. Keep it in an airtight container for best results
Can you freeze hummus?
Yes, hummus can be frozen. see above for extra tips!
More Vegan Dips
Don’t be sad when this carrot hummus is all gone! Snack on any of these plant based recipes next time hunger strikes:
Roasted Carrot Hummus Recipe
This carrot hummus is made from rich caramelized roasted carrots and white beans for a perfect creamy dip you won’t be able to stop eating!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 8
Calories 98 kcal
Ingredients
US CustomaryMetric
1x2x3x
For roasting:
- 1 cup chopped carrots , about 6-7 medium sized carrots
- 2 tablespoons chopped shallots
- 4 cloves fresh garlic
- ¼ cup veggie broth or 2 tablespoons olive oil and 2 tablespoons veggie broth , low sodium if nedded
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
For the dip:
- Roasted carrots from above
- 15 ounces cooked white beans , drained and rinsed (about 1 can)
- ¼ cup veggie broth , low sodium if nedded
- 2 tablespoons pine nuts (see note)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh chopped Italian , flat leaf parsley
- ½ teaspoon sea salt (optional, may be salty enough with the roasted carrots)
- ¼ teaspoon smoked paprika
Optional for garnish:
- Chopped roasted red pepper
- Pine nuts
- Fresh Parsley
- Crushed red pepper flakes
- Drizzle of olive oil
Instructions
-
Combine all of the ingredients for roasting and place in a glass baking dish. Bake at 400°F/200°C for 30-35 minutes, until the carrots are beginning to brown and get soft.
-
Meanwhile, add the dip ingredients into a food processor. Once the carrots are done roasting, place everything from the baking dish into the food processor as well. Blend until smooth.
-
Garnish with optional ingredients.
- Serve with your favorite things (we love the Simple Mills Sprouted Seed or Almond Flour Crackers.).
Notes
- You can substitute the pine nuts with walnuts if preferred. Or if there is a nut allergy you can use pumpkin seeds or omit altogether.
- Make sure you know how spicy the crushed red pepper you use is. We had no spice issues but depending on the one you use it could be spicy and you may want to add less.
-
You can also make this a fun kid activity by gathering toppings like thin strips of carrots, olives, fresh parsley leaves, chopped red peppers and pine nuts and allow kids to create funny faces and creatures with the crackers. Use the hummus as a “glue” to hold everything together.
- This makes about 2 cups hummus, serving size is ¼ cup
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 98kcalCarbohydrates: 16gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 155mgPotassium: 284mgFiber: 3gSugar: 3gVitamin A: 2882IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Nutrition and metric information should be considered an estimate.
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Courtesy : https://www.veggiesdontbite.com/roasted-carrot-white-bean-hummus/