roasted carrot hummus

This twist on hummus is, without a doubt, the BOMB.


Full of flavor and color, this couldn’t have fallen into my lap at a better time. I mean, that vibrant orange…doesn’t that just scream “autumn” to y’all?

Gorgeous presentation aside, this hummus packs a nutritional and flavor punch. We all know that carrots are full of beta-carotenes and antioxidants. They’re a great source for both vitamins A and K. It really doesn’t get much better than that, BUT! – we’re adding in fresh lemon juice and zest in here, too. Said fruit adds in another vitamin kick, that of vitamin C. This is powerful stuff, and powerful food!



A great dish to put out for a Halloween party, or to dress up a tailgate, this is sure to win the crowd over. You won’t have leftovers with this one, I promise.


Roasted Carrot Hummus {recipe adapted from Power Hungry}

This is a wonderful twist on a classic dip – roasting the carrots not only enhances the flavor, but results in a beautifully hued dish. Wonderful served cold or warmed!


1 lb. carrots {about 6 large} cut into 1/2″ slices

6 cloves of garlic, with the skins still intact

1 Tbsp. olive oil

1/2 tsp. paprika

juice and grated zest of 1 large lemon

1/4 to 1/2 cup of low-sodium chicken stock

salt and pepper, to taste

To Prepare:

Preheat the oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil.

Toss the carrots and garlic with olive oil, salt and pepper. Spread in an even layer onto the baking sheet. Roast, stirring occasionally, until tender and browned – about 25 t0 30 minutes.


Let cool, the squeeze the garlic clove out of their skins.

Add the carrots and garlic into a food processor, and sprinkle with paprika. Pulse for about 1 minute, then stop and scrape down the sides. Allowing the machine to run, drizzle in the chicken stock until it reaches your desired thickness.

Transfer hummus to bowl, and serve with toasted bread, vegetables, or crackers…whatever you like!