Why You’ll Love This Roasted Carrot and Hummus Dip

• It’s a total flavor explosion. Roasting the carrots isn’t just a step; it’s the magic. It concentrates their natural sugars, giving the dip a subtle sweetness that plays so beautifully against the creamy, nutty tahini and the bright zing of lemon.
• Unbelievably creamy texture. By blending the dip while the roasted carrots are still warm, they break down into an impossibly smooth and luxurious consistency. It’s like silk in a bowl—no gritty bits, I promise.
• It’s incredibly versatile. Sure, it’s a dip for pita chips and crudités, but honestly? Spread it on toast, use it as a sandwich condiment, or thin it out with a little more lemon juice for a stunning salad dressing. It wears many hats.
• It feels fancy but is secretly simple. The ingredient list is straightforward, and most of the “work” is hands-off roasting time. You get a dish that looks and tastes like it came from a gourmet deli, with minimal effort on your part.

Ingredients & Tools

• 500 g carrots, peeled and chopped into even chunks
• 3 tbsp extra virgin olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt, plus more to taste
• 1 can (400 g) chickpeas, rinsed and drained
• 1/4 cup (60 g) tahini, well-stirred
• 2-3 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 4-6 tbsp ice-cold water
• For serving: a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley

Tools: A baking sheet, parchment paper, a food processor or high-speed blender.

The quality of your tahini really makes a difference here—look for one that’s smooth and pourable, not thick and pasty. And don’t skip the smoked paprika! It gives the carrots a wonderful, smoky depth that you just can’t get from the regular kind.

Serves: 6-8 as a dip | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

Before You Start: Tips & Ingredient Notes

• Chop those carrots evenly. This is the secret to even roasting. If some pieces are tiny and others are large, you’ll end up with some burnt bits and some undercooked ones. Aim for uniform 2-3 cm chunks.
• Don’t be shy with the oil and spices. Really toss the carrots until they’re gleaming. The oil helps them caramelize beautifully, and the spices need that fat to toast and release their full aromatic potential.
• Ice-cold water is your best friend for creaminess. When you’re blending, adding the water a tablespoon at a time at the end helps achieve that dreamy, light, and fluffy texture. It’s a little pro trick that goes a long way.
• Taste, taste, taste! Before you call it done, give it a good taste. Does it need more salt? A bit more lemon for brightness? Your palate is the final judge, so adjust accordingly.

How to Make Roasted Carrot and Hummus Dip

Serving Suggestions

Complementary Dishes

• Warm, fluffy pita bread — There’s nothing quite like tearing off a piece of warm pita and scooping up this creamy dip. The contrast of temperatures and textures is simply divine.
• A vibrant crudité platter — Think rainbow radishes, crunchy cucumber sticks, sweet bell pepper strips, and endive leaves. The fresh, crisp vegetables provide a lovely contrast to the rich, smooth dip.
• As a spread on a grain bowl — Swipe a generous spoonful on the bottom of a bowl before adding your favorite grains, roasted veggies, and greens. It acts as a flavor-packed sauce that ties everything together.

Drinks

• A crisp, citrusy Sauvignon Blanc — The wine’s acidity and grapefruit notes cut through the richness of the tahini and complement the sweetness of the carrots beautifully.
• A cool glass of mint iced tea — The refreshing quality of mint is a fantastic palate cleanser between bites, making each scoop taste as bright as the first.
• A simple sparkling water with lemon — Sometimes the best pairing is the simplest. The bubbles and citrus keep everything feeling light and fresh.

Something Sweet

• Dark chocolate and orange almond flour cookies — The hint of orange in the cookies echoes the sweetness of the carrots, while the dark chocolate provides a sophisticated, bittersweet finish to the meal.
• Honey-drizzled baklava — The flaky, nutty, syrupy sweetness of baklava offers a delightful contrast to the savory, earthy notes of the dip. It’s a Middle Eastern-inspired pairing that feels incredibly special.
• Lemon sorbet — A scoop of tangy, clean lemon sorbet is the perfect way to end. It’s light, refreshing, and cleanses the palate without feeling heavy.

Top Mistakes to Avoid

• Mistake: Using cold carrots straight from the fridge. The warmth of the just-roasted carrots helps them blend into a smoother puree and helps emulsify the dip with the tahini and oil. Starting with cold ingredients can lead to a grainy texture.
• Mistake: Not blending long enough. I’ve been guilty of this too—impatience gets the best of us! But that 2-3 minute blend after adding the water is non-negotiable for achieving that dreamy, cloud-like consistency. It’s the difference between good and great.
• Mistake: Skipping the taste test at the end. The flavors need a moment to marry, and your personal preference for salt and acid is key. A dip that’s perfectly seasoned for me might need a little extra lemon for you. This final adjustment is what makes it yours.
• Mistake: Adding all the water at once. Drizzling it in slowly allows you to control the consistency precisely. You might not need all six tablespoons, or you might need a touch more. Gradual addition gives you that control.

Expert Tips

• Tip: For an extra smoky flavor, char the lemon. Cut the lemon in half and place it cut-side down on the baking sheet with the carrots for the last 5-10 minutes of roasting. The slight char will add a wonderful, complex bitterness to the juice.
• Tip: Make it a day ahead. This dip tastes even better the next day! The flavors have more time to meld and deepen. Just give it a good stir and let it sit at room temperature for about 20 minutes before serving to take the chill off.
• Tip: Customize your spices. Love a little heat? Add a pinch of cayenne pepper to the carrots before roasting. Prefer herbs? Stir in some chopped fresh dill or cilantro at the very end of blending for a fresh, green note.
• Tip: Save the aquafaba. That’s the liquid from the can of chickpeas! If your dip is too thick after blending, you can use a tablespoon or two of aquafaba instead of water to thin it. It adds creaminess without diluting the flavor.

FAQs

Can I make this dip without a food processor?
You can, but a high-powered blender will give you the smoothest results. If you only have a standard blender, you may need to stop and scrape down the sides more frequently and blend for a bit longer. An immersion blender will work in a pinch, but it will likely result in a slightly less smooth, more rustic texture. The key is patience—just keep blending until it’s as smooth as you can get it!

How long will this dip keep in the fridge?
Stored in an airtight container, this dip will stay fresh and delicious for up to 5 days. You might notice a little liquid separation on top after a day or two—that’s completely normal! Just give it a good stir before serving. I don’t recommend freezing it, as the texture can become watery and grainy upon thawing.

My dip turned out a bit bitter. What happened?
Bitterness usually comes from one of two places: the tahini or the garlic. Some tahini brands, especially if they’re made from unhulled sesame seeds, can have a naturally more bitter taste. For next time, try a different brand. As for the garlic, raw garlic can be quite pungent. If you’re sensitive to it, try using just half a clove, or even roasting the whole, unpeeled garlic clove with the carrots for a mellower, sweeter flavor.

Is it necessary to peel the chickpeas for an ultra-smooth texture?
Honestly? For this recipe, probably not. The roasted carrots break down so completely that they help create a very smooth base, and the relatively small amount of chickpeas means their skins aren’t as noticeable. If you’re a texture perfectionist, you can certainly pop the skins off by rubbing the chickpeas in a clean kitchen towel—it will make it silkier—but I find it’s an unnecessary extra step here.

Can I use a different vegetable?
Absolutely! The method is very adaptable. Roasted sweet potato or butternut squash would be fantastic substitutes, creating a similarly sweet and creamy base. You could even try roasted beetroot for a stunning pink dip—just be aware it will stain your processor! The roasting time may vary slightly depending on the vegetable’s density, so just roast until fork-tender.