Roasted Carrot Hummus



Serving size

1/4 hummus with veggies
45 minutes
Roasted Carrot Hummus


2 large Carrots, raw (peeled and cut into 1 inch thick chunks)
1 tsp. Olive oil
1/8 tsp. Salt
1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
2 Tbsp. Tahini (optional)
2 tsp. Lemon zest (minced, zest of about 1 lemon)
1 lemon yields Lemon juice
2 Tbsp. Olive oil
2 Tbsp Water
1/2 tsp. Salt
1/2 tsp.. Ground cumin
2 cucumber Cucumber (cut into sticks)
2 bunch Broccoli, raw (cut into flowerets)
8 ounces Green beans (destemmed)


Preheat oven to 425°F.

Toss the carrots in 1 tsp. oil and 1/8 teaspooon of salt. Arrange carrots on a baking tray, and roast until fork tender and they start to brown, approximately 20 minutes. Remove the carrots from the oven and allow to cool.

In a food processor, add all of the ingredients for the hummus and blend until completely smooth, about 2 minutes. If needed, halfway through bending, scrap down the sides of the mixture in the food processor to help combine all ingredients. If hummus is too thick, add water 1 tablespoon at a time until desired consistency is reached.

Serve with cucumbers, broccoli, and sugar snap peas for dipping.

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

"I want to give you a way to eat your broccoli in a way that you actually want to eat it."

Ella Woodward