• Roasted Carrot Hummus

Roasted Carrot Hummus From Scratch

Today is a National Hummus Day. And I want to celebrate by sharing one of my all-time favorite hummus recipes – Roasted Carrot Hummus. This hummus is naturally sweet, thanks to roasted carrot, creamy, and packed with vibrant flavors. You can serve it with your favorite fresh and roasted veggies, grilled chicken, or toasted flatbread. It tastes wonderfully well with almost everything.

How To Make Hummus From Scratch?

I’m one of those people who don’t like store-bought hummus. To me, it always tastes too acidic, and the texture is far from creamy rich goodness you get from homemade hummus. That’s why a bag of dried garbanzo beans and a jar of tahini is my all-time favorite pantry staples. Making hummus from scratch might seem like a long process, but in fact, it requires very little active cooking time and almost no cooking experience. You just need to soak your dried garbanzo beans in a generous amount of cold clean water overnight. In for 8 to 10 hours, they will be plump and ready for boiling.

Roasted Carrot Hummus

My Tips & Tricks for Perfect Hummus

Adding baking soda. To make the cooking process faster I always add a little bit of baking soda when boiling garbanzo beans. This little trick cuts the cooking time by half and your beans are ready in about 40 minutes. The only thing, is I recommend to rinse the cooked beans under running cold water just to make sure won’t get any aftertaste.

Peel your beans. This step is totally optional and completely depends on your personal preferences. But if you want the smoothest, silkiest hummus, you might want to spend some time removing think skin that will separate after garbanzo beans are cooked. Personally I don’t do it, I’m perfectly happy with a texture as is, plus I don’t always have an extra 10 minutes to stare.

A powerful food processor or blender is a must. I think there is no need to explain this one. You need a piece of reliable equipment to make smooth and uniform hummus. I use my Cuisinart Food processor for about 10 years already, and it never let me down.

Don’t be afraid to experiment. I really like classic plain hummus. But there is so much more you can make beyond that. By experiment with different flavors, spices, and toppings you’ll always discover new exciting combinations you’ve never tried before. My personal favorites are making hummus with roasted butternut squash, or top it with fried tomatoes.

Roasted Carrot Hummus


  • 1 cup dried garbanzo beans
  • 1 teaspoon baking soda
  • 4 oz carrot, peeled and roughly chopped
  • 1 tablespoon vegetable oil
  • 1 clove garlic
  • 1/2 cup tahini
  • 1 tablespoon lemon juice, or to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt, to taste
  • olive oil and za'atar, smoked paprika or sesame seeds for serving


  1. Place the dry chickpeas in a large bowl. Cover plenty of water, about 4 cups, and soak overnight. Drain the chickpeas in a colander and give them a quick rinse under cold water.
  2. Transfer the chickpeas to a medium-sized pot and cover with water by 2 inches. Bring to a boil and reduce the heat to medium-low, add 1 teaspoon of baking soda. Continue simmering until the chickpeas are soft and can be easily mashed with a back of a spoon, approximately 25 to 30 minutes. Baking soda helps to significantly cut the cooking time.
  3. Preheat the oven to 400F. Place the carrot on a baking sheet and drizzle with oil. Cook until very soft and caramelized, 25 minutes or more.
  4. Drain the cooked chickpeas in a colander and rinse thoroughly. Place in a food processor together with roasted carrot, garlic, tahini, lemon juice, cumin, coriander, and a pinch of salt. Add 2 tablespoons of cold water and blend until smooth, 3 to 4 minutes. Adjust the seasoning to taste and add 1 to 2 tablespoons of water if you want to make your hummus thinner — process for 1 more minute.
  5. Transfer hummus to a shallow bowl, sprinkle with za'atar, paprika or sesame seeds and drizzle with your favorite olive oil.

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