Roasted Carrot Hummus

Roasted carrot hummus brings together sweet, caramelized carrots and creamy chickpeas in a rich, golden spread. A little sweet, a little smoky, and just right for any get-together.

Spring in Quebec carries a kind of quiet anticipation. The last patches of snow melt away, the air hums with the scent of damp earth, and market stalls overflow with carrots, their bright orange roots freshly pulled from the ground.

It’s a season of contrast. Cold mornings and warm afternoons, thick sweaters at dawn, lighter layers by midday. And of course, the shift from the heavy, comforting meals of winter to something fresher, yet still rich with tradition.

Carrots. Vivid, sweet, and sturdy—are one of the first signs of this change.

Roasting carrots deepens their natural sweetness, coaxing out caramelized edges and a soft, almost buttery center. Blended with chickpeas and tahini, they become something more. A smooth, vibrant hummus that carries the warmth of home, no matter where home happens to be.

In Israel, the arrival of spring feels different. The warmth settles in early, citrus blossoms perfume the streets, and Easter intertwines with Passover, filling tables with dishes that reflect centuries of tradition. In Ukraine, my grandparents welcomed the season with platters of pickled vegetables and freshly baked breads, while in Colombia, the flavors turned brighter, spiced with citrus and herbs. Wherever I’ve been, the ingredients may shift, but this dish has remained constant: roasted carrot hummus.

It was always there, in some form, its earthy sweetness a reflection of the places I had been and the ones I still carried with me.

A Journey Told With Carrots

I’ve leaned into this sense of transformation often in my kitchen. My take on Russian syrniki brings back breakfasts at my grandparents’ table, their crisp edges and pillowy centers tasting of childhood mornings. Pomegranate chicken and rice carries the brightness of Middle Eastern flavors, jeweled with tart fruit. And roasted squash and carrot soup, a dish I first made in the fall, a reminder of how food bridges seasons, how it moves with us. Just like this hummus.

I’ve celebrated Easter in different places, in different ways, always adjusting to the different rhythms of the land. But wherever I go, roasted carrot hummus remains.

Perhaps because carrots are always there—sweet and sturdy, grounding the meal. In Israel, they come glazed with silan and sesame; in Colombia, they’re tossed with lime and chili; in Ukraine, they’re folded into soft, golden latkes. In Quebec, they roast beautifully in the oven, their edges crisping, their centers softening into sweetness.

Blended with chickpeas and tahini, they become something more. A dish that bridges the past and present, the different versions of home.

So now, in Quebec, as I roast carrots in olive oil, their edges caramelizing in the heat, I think about all the places I’ve celebrated this time of year. The kitchens I’ve stood in, the hands I’ve held, the flavors that have carried through it all. And I know that as long as there’s a bowl of hummus on the table, no matter where I am, I am home.

Ingredients

• Carrots – roasted to enhance their natural sweetness and deepen the flavor.

• Chickpeas – the main ingredient of any homemade hummus recipe, these protein-packed legumes blend into a smooth and creamy spread.

• Tahini – a staple in hummus, this sesame paste gives a nutty, slightly bitter balance.

• Olive Oil – adds smoothness and helps blend everything together.

• Garlic – brings a mild bite and depth to the hummus.

• Lemon Juice – brightens the flavors and adds a touch of acidity.

• Cumin – warm and earthy, giving the hummus a subtle spice.

• Smoked Paprika – adds a hint of smokiness that complements the roasted carrots.

• Salt – enhances all the flavors and ties everything together.

See the recipe card for exact quantities. 

How to Make This Hummus with Roasted Carrots

If you're looking for a classic hummus meal that’s both familiar and a little special, this roasted carrot hummus is just the thing. It’s perfect for spreading on warm pita, scooping with crisp vegetables, or simply enjoying by the spoonful. Here’s how to make this recipe:

Roast the Carrots

Preheat the oven to 400°F (200°C). Toss the carrot pieces with 1 tablespoon of olive oil, then season with salt and black pepper. Place the carrots on a baking sheet and roast for 20-25 minutes, or until the carrots are tender and lightly caramelized.

Blend the Hummus

In a food processor, combine the roasted carrots, chickpeas, garlic cloves, tahini, the remaining 2 tablespoons of olive oil, lemon juice, cumin, and smoked paprika. Process until smooth and creamy, scraping down the sides as needed.

Adjust Seasoning

Taste and season with additional salt and black pepper as needed. If the hummus is too thick, add a splash of water or more olive oil and blend again until you reach your desired consistency.

Serve and Enjoy

Transfer the hummus to a serving bowl. For an extra touch, drizzle with more olive oil and garnish with smoked paprika. Serve with warm pita bread, fresh vegetables, or crunchy crackers.

Storage

Store it in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir. The olive oil sometimes settles on top, but a quick mix brings it back to creamy perfection.

If you like to meal prep, this hummus is a great make-ahead option! I often keep a jar in the fridge for easy lunches or impromptu snacks. A drizzle of olive oil before storing helps keep it from drying out. And if you find yourself with a little extra time, try warming it slightly before serving. It brings out the roasted sweetness of the carrots even more.

What to Serve With Roasted Carrots Hummus

This gluten free hummus has a way of fitting into any meal, whether it’s a quick afternoon snack or part of a big family spread. Its natural sweetness from the roasted carrots makes it especially versatile—it plays well with both hearty mains and lighter bites.

For a comforting dinner, I love pairing it with vegetarian plov. The fragrant rice, warm spices, and tender vegetables balance beautifully with the creamy, slightly smoky hummus. A dollop on the side adds richness to every bite.

For a more casual, nostalgic meal, try it with matzo brei. Whether you go for the classic savory version or the sweeter take, the crisp, pan-fried matzo is an unexpected but satisfying match. I’ve been known to swipe a piece straight through the hummus, blending those familiar textures in a way that just works.

If you’re in the mood for something bold, chicken marbella is a perfect choice. The briny olives, sweet prunes, and rich flavors create a contrast that keeps every bite exciting.

And if you’re leaning toward something on the sweeter side, sweet matzo brei makes for a playful and cozy pairing. A little drizzle of honey over both the brei and the hummus brings everything together into a satisfying balance of flavors.

Recipe