This roasted carrot hummus without chickpeas is so flavorful and creamy, and super tasty too! The roasted carrots have a beautiful sweetness, and are so delicious combined with tahini, garlic and sweet paprika. An easy to make no bean hummus for your summer gatherings!
Do check out my beet hummus recipe without chickpeas for another fun appetizer!
Served with crudites, breads or crackers, this vegan roasted carrot hummus without beans is a tasty appetizer for summer gatherings or holiday celebrations. It's very easy to make, with just some time in the oven and then a quick blend!
Dips, spreads and hummus always feel a little fun, and are perfect for sharing platters or outdoor dining. If you're looking for some more dip inspiration, then how about my whipped ricotta dip with honey and herbs, or my cottage cheese tzatziki? Both creamy and delicious!
Love all things carrots? Do check out my carrot ketchup for your next healthy fast food dinner!
This recipe was updated with a slightly amended recipe and tips, as well as new photographs on 6 May 2022.
⭐ Why you'll love this hummus
- Perfectly sweet and savory. The roasted carrots have a lovely touch of sweetness which pairs so well with the creamy tahini.
- Hummus without chickpeas or beans. Whether you call them chickpeas or beans, if you're not keen or you're looking for low histamine recipes, this carrot hummus is made without them!
- Easy to make. Just few simple steps and very little 'hands on' time to make your appetizer.
This roasted carrot hummus has minimal ingredients, and many are pantry (or fridge!) staples. Some notes on a few of them:
- Carrots - so delightfully sweet when roasted in the oven. Be sure to dice them if they are on the larger size to reduce cook time.
- Tahini - gives a creaminess that feels a little like hummus. I suggest using light rather than dark tahini for a more creamy and 'lighter' taste.
- Garlic and sweet paprika - these flavour the carrot dip so well. The Szeged sweet paprika is good.
- Pumpkin seeds - I suggest using raw seeds that haven't been roasted or salted as that would likely overpower the flavour of the dip.
📖 Variations to the recipe
Adjust the amount of garlic to taste preference. Add more if you're a garlic lover!
If apple cider vinegar doesn't work for you (this may be more the case for my low histamine readers), then you can easily swap out for white distilled vinegar or leave out completely. Alternatively, lemon juice can be used if this suitable for you.
If you aren't on a low histamine diet, then using hot paprika is an option. Don't use too much though as it is, well, hot!
🔪 Step by step instructions
Such a simple recipe, there are only a few steps to make this roasted carrot hummus without chickpeas:
Step 1: Dice the carrots
Peel and dice the carrots into small pieces about half an inch thick to help reduce cook time (image 1).
Step 2: Roast the carrots
Place the carrots on a lined baking tray. Drizzle with olive oil and sprinkle over the sweet paprika. Roast the carrots for 30 minutes, or until fork tender (image 2). Set aside to cool.
Step 3: Combine hummus ingredients
Add the roasted carrots, tahini, olive oil, garlic, sweet paprika, apple cider vinegar, water, salt and black pepper to a blender cup (image 3).
Step 4: Blend the carrot hummus
Blend the hummus, adjusting with a little more water if needed (image 4). This makes a fairly thick hummus so adjust to preference. Spoon into your serving bowl and add toppings.
💭 Recipe tips and notes
- Check that the roasted carrots are fork tender and cook for a little longer if required. They need to be soft in order to blend with the other ingredients.
- Adjust the amount of garlic and paprika to taste preference.
- If the dip seems too thick when blended add a further teaspoon of water at a time to the consistency you prefer.
📋 Equipment needed
Blender or food processor - to blend the dip. I use a Nutribullet but any blender should work well.
Baking tray and parchment paper - to roast the carrots on.
🥣 More dips and pesto recipes
Roasted Carrot Hummus without Chickpeas
For the toppings
- 1 tablespoon pomegranate seeds
- pinch fresh parsley
- 1 teaspoon pumpkin seeds
- Preheat the oven to 390F / 200C and line a baking tray with parchment paper.
- Peel and dice the carrots into small pieces about half an inch thick.
- Spread the carrots on the baking tray. Drizzle with olive oil and sprinkle over the sweet paprika. Toss to coat the carrots. Roast the diced carrots for 30 minutes, or until fork tender, and then leave to cool.
- Add the carrots to a blender together with the other ingredients (other than the toppings). Blend until smooth. Adjust with more water if required for a thinner consistency.
- Spoon into a bowl and sprinkle on the garnishes.
- Dice the carrots into bite size pieces.
- Check the carrots after 20 minutes, and then keep an eye on them. Cook time will vary depending upon the size of the carrots, and you want nicely fork tender pieces and definitely not burnt!
- Adjust the amount of garlic and paprika to preference.
- If lemon juice works for you, it can be used in place of the vinegar.
- Adjust the consistency of the dip. More water will help to thin.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- tahini, as sesame seeds score 1.
- garlic and apple cider vinegar, which score 1. If you prefer, you can substitute for white distilled vinegar which scores 0 on the SIGHI list.
- black pepper, which scores 2.