I love making this spiced carrot hummus when I’ve got a bag of slightly sad carrots hanging around. Roasting them brings out their natural sweetness, which pairs really well with earthy cumin, a little paprika, and a hint of garlic. It’s smooth, warming, and just different enough to catch your attention without veering too far from the traditional chickpea-based version.
This one’s been through a few rounds of tweaking. I’ve played around with raw versus roasted carrots, blitzed in different oils, and tried everything from lemon zest to za’atar. But this version, with a gentle balance of toasted spices and slow-roasted carrots, always disappears the fastest when I put it out at a barbecue or dinner party. It’s also a brilliant way to make use of my brand new Ninja Power Nutri Blender, which handles the fibrous texture of the roasted carrots without any fuss.
Why I Love This Spiced Carrot Hummus
There’s something deeply satisfying about the colour and flavour of this spiced carrot hummus. The carrots take on a deep orange hue once roasted, and that comes through beautifully in the final dip. It feels cheerful on a plate — especially when you swirl it into a shallow dish and drizzle it with good olive oil and toasted seeds.
I often serve it with warm flatbreads, seeded crackers, or even alongside grilled halloumi. It’s great with my Grilled Mediterranean Vegetables with Feta, and it works well tucked into wraps or spooned onto roast veg bowls. If you batch-cook on Sundays like I do, make a double portion — it’ll keep for five days in the fridge.
Using the Right Blender Makes All the Difference
When I first made spiced carrot hummus, I didn’t expect the carrots to be as stubborn to blend as they were. They’d cooked through, but the old food processor I used left a slightly gritty texture. That’s where my Ninja Power Nutri Blender came in. It’s powerful enough to get a truly silky finish, even with fibrous veg like carrot or beetroot.
I’ve tested this recipe using the pulse setting first, then blending in bursts, scraping down the sides with a spatula in between. The motor handles it easily, and I’ve found I don’t need to add as much extra water or oil to get the consistency I want. If you’re into making your own dips regularly, or experimenting with roasted vegetables in sauces and purées, that blender is worth having on the counter.
Health Benefits of Spiced Carrot Hummus
Carrots are full of beta-carotene, which the body turns into vitamin A. That’s helpful for your eyes, skin and immune system. When you roast them, their natural sugars concentrate a bit, but the fibre still holds up. Add chickpeas, tahini and garlic, and you’ve got a pretty solid source of plant-based protein, fibre, and healthy fats.
Spices like cumin and coriander don’t just add flavour — they’ve been used for centuries in traditional cooking for their digestion-friendly properties. I often toast them briefly before grinding them, which gives this hummus a rounder, nuttier flavour that’s less harsh than raw spice powders.
Serving Ideas for Spiced Carrot Hummus
This hummus is good at room temperature, so I often pop it into a lidded container and take it out to the garden or the park. Spread it on toast with sliced avocado, spoon it into pitta pockets, or serve it with crisp veg sticks and flatbread wedges. It’s especially good next to something smoky, like grilled aubergine or charred chicken thighs.
You can also dollop it onto grain salads. I like it with quinoa, chopped herbs and roasted courgette. Or go classic and just scoop it up with warm naan or lavash. If I’m prepping a mezze spread, I’ll usually include this alongside my Refreshing Cucumber Tomato Salad.
Make-Ahead Tips and Storage
You can make this up to five days in advance. Keep it chilled in an airtight container. If it thickens too much in the fridge, stir in a teaspoon or two of cold water or olive oil before serving. If you’re hosting and want to get ahead, roast the carrots the day before and blitz the hummus on the day. I’ve also frozen small portions in silicone moulds — they defrost quickly in the fridge overnight or at room temperature.
Why Spiced Carrot Hummus?
This spiced carrot hummus is easy, economical and always gets a few recipe requests when I share it. It’s a great option if you want something a bit fresher and lighter than classic hummus, with a colourful twist and a naturally sweet base.
Once you’ve made it a few times, try swapping in parsnips or butternut squash, or adding a spoon of harissa or yoghurt for something creamier. Having a good blender helps a lot, my Ninja Power Nutri CB100UK Blender has taken a lot of the faff out of these kinds of recipes.
How to Make Spiced Carrot Hummus
Spiced Carrot Hummus with Cumin, Coriander and Garlic
Ingredients
- 300 g Carrots peeled and chopped
- 2 tbsp Olive oil plus extra for serving
- 400 g Chickpeas tin, drained and rinsed
- 1 clove Garlic chopped
- 2 tbsp Tahini
- 1 Lemon juiced
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Smoked paprika optional
- Salt to taste
- Black pepper to taste
- 2 tbsp Water cold, to adjust consistency
- 1 tbsp Pumpkin seeds or sesame seeds, for garnish
Instructions
- Roast the carrots: Preheat the oven to 200°C (fan 180°C). Toss the carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking tray and roast for 25–30 minutes, turning halfway through, until tender and slightly caramelised on the edges.
- Blend the hummus: Add the roasted carrots to your blender along with the chickpeas, garlic, tahini, lemon juice, spices, remaining olive oil, and 2 tablespoons of water. Blend until smooth. Scrape down the sides and add more water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust: Add more salt, lemon or spices if needed. I sometimes add a tiny pinch of cayenne if I’m serving it with grilled meats or charred vegetables.
- Serve: Spoon into a dish, swirl with the back of a spoon, drizzle with olive oil and scatter with seeds or a pinch of extra cumin.