Roasted Carrot Hummus

by Maggie on September 14, 2010

Are you lucky enough to frequent a Farmer’s Market?

We have an amazing Farmer’s Market that the babes and I visit with my Mom every Saturday and every Wednesday.

We go up and down the rows, admiring the beautiful colours, the sunflowers, the handmade crafts, and the gorgeous fresh fruits and vegetables.

It’s almost apple cider season and I can’t wait!  Okay, yes I can wait.  I’m still hoping for an Indian Summer up here in Ontario. And I will dearly miss my fresh fruit-filled breakfasts.

But there’s something incredible about the fall harvest. It makes for delicious soups, currys, stews, and desserts.

My favourite farmer and his family grow beautiful carrots – they’re purple, yellow, and of course a bright orange.  Callum is reluctant to taste the purple carrots – not to mention the orange cauliflower.  He only eats the orange carrots.  Stubborn little monkey.

Last week I decided to roast some carrots – roasting is our favourite way to eat fall’s harvest.  It’s so easy and any leftovers get turned into a big bowl of soup. Or in this case, a big bowl of hummus.

Pete and I aren’t keen on cooked carrots so I thought I would try to make a carrot version of Elana’s beet hummus (remember that gorgeous pink dip?).

We fell in love with this dip and have been roasting carrots ever since! I’ve managed to put it on a wrap for Livvie, but my stubborn little monkey is also my toughest critic. If it’s new, he’s not interested.

I’ve tried it before Mommy. And I don’t like it. But I love you.

And I’m not even kidding.

Roasted Carrot Hummus

1 batch of roasted carrots (I used Ina Garten’s recipe with fresh parsley)
1  clove of garlic (more if you like it garlic-y)
1/4 cup tahini (ground sesame seeds)
5 tablespoons lemon juice
1 tablespoon toasted sesame oil
2 tablespoons fresh parsley
salt and pepper to taste

Place the roasted carrots and garlic in the bowl of your food processor and blend until carrots are in small pieces.
Wipe the sides of the bowl and then add the tahini, lemon juice, sesame oil and fresh parsley.  Blend until it reaches desired consistency.
Season with sea salt and freshly ground pepper.

This is a thick dip which makes it a great sandwich spread.  You could thin it out by adding some water or olive oil.

  • This dip goes so well on a slice of gluten-free, dairy-free, egg-free bread or on some homemade gluten-free, dairy-free, egg-free crackers!


{ 16 comments… read them below or add one }

Deanna September 14, 2010 at 9:48 am

Yum! We love carrots at our house, too. We grew heirlooms and my kiddo had some issues with the “strange” colored ones, too. But, he was so proud of growing them that he tried them. Of course, he decided that they weren’t as sweet as “normal” carrots. Of course, that means that they’re not as BLAND as normal carrots. Heirlooms have more flavor! Ah well.

Thanks for linking to the hummus cracker recipe. I hope it would work with carrots. It might not have enough protein and might need a wee bit of something to make it stick. But, it’d be worth a shot, cause it would sure be yummy if it did work!


Maggie September 14, 2010 at 11:46 am

Hey Deanna – I’m glad to hear Callum’s not the only reluctant one! I was so surprised because I thought he’d think it was so cool that they were PURPLE! They just keep us guessing. I would love to try to make the crackers with this hummus. Thanks for the suggestions! Not sure if I’ll ever have enough of this hummus leftover…


Valerie @ City|Life|Eats September 14, 2010 at 10:42 am

This looks dreamy. I am totally obsessed with hummus so am absolutely adding it to my list 🙂


Maggie September 14, 2010 at 11:47 am

Okay Valerie combine your obsessions and try a sweet potato hummus! What do you think? I bet it would be good on sandwiches. Let me know what you think!


Kim - Cook It Allergy Free September 14, 2010 at 10:50 am

Okay, you just read my mind. I have the best array of carrots from the Farmer’s market and I was thinking that they would be perfect to use in a dip, since both of my children are addicted to dipping lately. And since they LOVE hummus, this is perfect!! You just did my work for me! I am going to make this today! WooHoo!


Maggie September 14, 2010 at 11:48 am

Hi Kim – I hope your boys love it! Let me know what you and they think. It’s a great dip to make when you’re getting of tired of plain old carrots!


Kim Corrigan-Oliver September 14, 2010 at 12:24 pm

Hey Maggie, looks delish. I have a carrot spread recipe, usually steam the carrots, may have to try roasting them and see how it turns out.

Here’s my recipe



Maggie September 14, 2010 at 6:01 pm

Hey Kim – Thanks for the link to yours. Sounds like a great mix of ingredients. I’ll have to give it a try!


Stephanie September 14, 2010 at 1:14 pm

First, a purple dress and now purple carrots! You are crazy girl!! Yummy stuff here!


Maggie September 14, 2010 at 6:02 pm

Yes Steph, I am walking on the wild side! You know you love it!


Sophie September 17, 2010 at 7:37 am

MMMMM,…maggie! Your roasted carrots hummus looks so tasty!! Special too!

Lovely food!


Maggie September 20, 2010 at 7:32 am

Thanks Miss Sophie! They were pretty yummy. I love roasted veggies. I think you could make this dip with any roasted veg don’t you?


Beth September 28, 2010 at 9:59 pm

Yum! I made a carrot-tahini soup once, whicch I loved (why did I never post that? hmmm….), so I’m sure I would love this hummus.


Maggie September 29, 2010 at 5:31 am

Hi Beth! I think you need to blog that soup. I would LOVE to try it. The hummus has a strong flavour but I love it.


Sarena (The Non-Dairy Queen) October 25, 2010 at 7:37 pm

I made carrot hummus before, but I added turmeric to it. It was so good! The turmeric adds to the sweetness of the roasted carrots!


Maggie October 29, 2010 at 12:49 pm

Sarena I love the idea of adding turmeric to it. I’ll have to try that next time I make some. Thanks!


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