Roasted Carrot Hummus in a blue dish next to some pitta bread and carrots
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5 from 32 votes

Roasted Carrot Hummus

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Sauce/Spread
Cuisine: Middle Eastern
Servings: 8 people
Calories: 101kcal
Author: Dannii


  • 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


  • 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 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.



  • We used┬ácannellini 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.


Serving: 1portion | Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Sodium: 148mg | Potassium: 172mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7655IU | Vitamin C: 6.3mg | Calcium: 59mg | Iron: 1.6mg