Hummus is a great snack when paired with some vegetables sticks and pita bread, but why not add some vegetables to it with this Carrot hummus! Some added vitamins and it makes it a wonderful vibrant orange colour too. This would stand out on a party food table.
We eat a lot of hummus, and our toddler loves it too, so we are always looking for new flavours to add to it and ways to give it a veggie boost.
When we were doing baby led weaning, hummus was a favourite and we added in vegetables wherever we could so that Avery was getting a portion of vegetables with every meal and snack. We tried spinach hummus, beetroot hummus, courgette hummus, but this roasted carrot hummus was the favourite because it was nice and sweet.
Roast Carrot Hummus
Whilst we try to eat raw vegetables as much as possible, there is no denying that roasted vegetables are the best. They make them nice and soft on the inside and creamy on the inside, and they really bring out the flavour.
You could use raw carrots in this carrot hummus, but it would totally change the texture. Using roasted carrots makes this hummus lovely and smooth and creamy, so it is definitely worth roasting.
Moroccan Hummus
The carrots do give this hummus a lot of flavour, but we could always do with some more flavour in our lives, right? We blended some harissa in to the hummus and then once it had been put in a bowl, we added a drizzle of good quality olive oil and then a sprinkle of ras el hanout, to make Moroccan Hummus.
Not heard of ras el hanout before? You need some in your life! It's a North African spice blend that is made up of cumin, coriander, cinnamon, ginger and turmeric.
Healthy Hummus
Hummus is a really healthy snack option. You have protein from the beans/chickpeas, some healthy fats from the olive oil and tahini and then this has a healthy boost with the carrots too.
Make this an even healthier snack by serving it with loads of vegetables sticks. We usually go with some carrot, cucumber, celery and bell peppers. Then some torn up pita bread on the side.
How Long Will Hummus Keep For?
You can roast the carrots ahead of time if you are making this for a party, but the hummus itself is best blended up just before you will be serving it. Hummus can start to dry out a little after a while, so this is best enjoyed right away.
Ingredients needed to make Roasted Carrot Hummus (serves 8)
- 1 x 400g can of cannellini beans
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp tahini
- Juice of half a lemon
- A pinch of sea salt and black pepper
- 6 small carrots
- 1 tsp harissa
- 1 tbsp ras-el-hanout
How To Make Roasted Carrot Hummus - Step by Step:
One: Peel and slice the carrots and put them in a baking tray with 1 tbsp of olive oil.
Two/Three: Put them in the oven at 200°C/400°F/Gas 6 for 25 minutes until roasted.
Four: Put all of the ingredients (apart from the ras-el-hanout and rest of the olive oil) in a food processor with the roasted carrots and blend until smooth.
Five: Put the hummus in a bowl and drizzle with the rest of the olive oil and the ras-el-hanout.
Other Snack Recipes To Try:
Kale Crisps
Roasted Red Pepper Hummus
Homemade Granola Bars
Balsamic Roasted Brussel Sprouts
Homemade Crisps
Jalapeno Sauce
Some extra tips for this Roasted Carrot Hummus:
- We used cannellini beans because it's what we had in the cupboard, but you can use chickpeas to keep it a more traditional hummus.
- You can use this recipe to make other kinds of vegetable hummus too, like beetroot or courgette.
- Feel free to experiment with flavours in this hummus - you could give it a Mexican twist by using Mexican seasoning.
- Serve the hummus with vegetable sticks and pita bread.
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Carrot Hummus
Ingredients
- 400 g cannellini beans
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp tahini
- 0.5 lemon (juice only)
- 1 pinch sea salt and black pepper
- 6 small carrots
- 1 tsp harissa
- 1 tbsp ras-el-hanout
Instructions
- Peel and slice the carrots and put them in a baking tray with 1 tbsp of olive oil.
- Put them in the oven at 200°C/400°F/Gas 6 for 25 minutes until roasted.
- Put all of the ingredients (apart from the ras-el-hanout and rest of the olive oil) in a food processor with the roasted carrots and blend until smooth.
- Put the hummus in a bowl and drizzle with the rest of the olive oil and the ras-el-hanout.
Notes
- We used cannellini beans because it's what we had in the cupboard, but you can use chickpeas to keep it a more traditional hummus.
- You can use this recipe to make other kinds of vegetable hummus too, like beetroot or courgette.
- Feel free to experiment with flavours in this hummus - you could give it a Mexican twist by using Mexican seasoning.
- Serve the hummus with vegetable sticks and pita bread.
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