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vegan roasted carrot hummus

Vegan Roasted Carrot Hummus

You'll love this carrot hummus from the first dip! Flavored with roasted carrots and a spanish spice blend gives it a smokey savory flavor. Not to to mention the festive orange color!
5 from 5 votes
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Course: Appetizer, Entree, Side Dish
Cuisine: American, Plant Based, Raw Vegan, Spanish
Keyword: carrot hummus recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 cups
Calories: 129kcal
Cost: 6.00 Dollars


  • 1 1/2 C Roasted Carrots 1 pound peeled
  • 1 1/2 C Chickpeas prepared and soaked or one 15 oz can
  • 1/4 C Olive Oil cold pressed
  • 1/2 C Water
  • 1/4 C Mellow White Miso chick pea miso if you are avoiding soy
  • 1 Tablespoon Lemon Juice optional
  • 1 T Peruvian Spice Blend


  • Preheat oven to 400-F. Arrange carrots on a baking sheet and coat with oil or butter. Season with salt and pepper and bake until soft and slightly golden (40 minutes).
  • Remove the carrots from the oven. Peel off any burnt parts and mash with a fork
  • In a food processor combine all ingredients.  Combine until emulsified. Enjoy!


  1. This recipe is easy to make and makes a lot! Three cups! So it will last you a while.
  2. I like to serve it on top of salads or as an appetizer with sliced vegetables and olives.  
  3. You can also load the carrot hummus up onto a romaine lettuce leaf with some avocado and enjoy it like a raw taco.
  4. This will stay fresh in the fridge for 8 days.


Serving: 8oz | Calories: 129kcal | Carbohydrates: 11.2g | Protein: 1g | Fat: 8g | Saturated Fat: 1.2g | Sodium: 412mg | Potassium: 257mg | Fiber: 6.1g | Calcium: 27mg
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