Roasted Carrot Hummus (Paleo, Vegan, Gluten-Free)

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 cups 1x


  • 1 pound carrots (about 6 large), cut into 1/2-inch slices
  • 6 cloves garlic (skins still on)
  • 1 tbsp olive oil, plus more for drizzling
  • 21/2 tsp ground cumin, divided use
  • 1/2 tsp fine sea salt
  • 1/4 cup tahini
  • juice and grated zest of 2 medium lemons
  • 3/4 cup milk (non-dairy or dairy)–more or less as needed
  • 1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling


  1. Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine the carrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast the carrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.
  2. In a food processor, pulse the carrots and garlic until chopped. Add the tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.
  3. Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.


  • Serving Size: 2 tbsp
  • Calories: 47
  • Sugar: 2.0 g
  • Sodium: 89 mg
  • Fat: 2.9 g
  • Saturated Fat: 0 g
  • Carbohydrates: 4.5 g
  • Fiber: 1.1 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg
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