Vegan Roasted Carrot and Garlic Hummus Dip
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First of all friends, let me start off by saying that YOU are so freaking amazing!
Seriously... I appreciate each and every one of you that comes on here and shows interest in my recipes and listens to me babble about my crazy obsessed vegan lifestyle! Your support does not go unnoticed! Just thought I'd let you all know. 🙂
Okay so Hummus dip! Because that's why you're reallyy here ... 😛
Hummus is always such a clutch recipe to have on hand.
It's versatile. Flexible. And of course, super tasty.
Today's recipe is all about Vegan Roasted Carrot and Garlic Hummus Dip.
It's also really easy to make. Like realllyyyy easy. A basic hummus dip recipe usually includes chickpeas, some lemon, and a pinch of salt... you can then add your favorite veggies to change up the flavor and make it your own!
tasty vegan roasted carrots and garlic hummus dip recipe
In today's hummus dip recipe - I decided to go with roasted carrots and roasted garlic because I was craving something bright and orange, and garlicky! Another great hummus dip recipe that you should totally try right now is my favorite Roasted Beet Hummus - not only is the taste really good, but the colorrrr is heavenly.
All you need to do is: roast your carrots and garlic cloves for a few minutes and then toss all of your ingredients in a food processor (affiliate link). You can use a blender too, but I personally love the texture of hummus dip made in a food processor. It's creamier, chunkier, and just has more texture than when blended in a high speed blender. But of course, experiment and choose which ever method you prefer!
I've also kept this dip recipe completely oil free. It doesn't even have Tahini! Instead we're going to use chickpea water to get that yummy creamy consistency we all love, but without any of the added oils. Yay for whole foods!
This recipe is great as an appetizer for a party or a get-together. Maybe you're having some non-veghead friends over and want to surprise them with a yummy clean and healthy dip that they'll enjoy AND be fascinated by the fact that it's also 'good-for-you'.
Or maybe you're just in the mood for something that's quick and easy. Whip some vegan roasted carrot and garlic hummus dip with some chips on the side and you have a snack (or dinner, hey I don't judge!) ready in no time.
Top with some chopped almonds and a sprinkle of paprika on top to make it look even prettier! Enjoy it friends! Let me know in the comments below if you go ahead and try it. I love to hear from you all. 🙂
with love + gratitude,
Jen ♥
Oil Free Vegan Roasted Carrot and Garlic Hummus
A creamy roasted carrot hummus with roasted garlic, lemon, and garbanzo beans topped with chopped almonds. Serve as a dip with chips! Oil free | Gluten free | Vegan
Ingredients
- 1 cup chopped orange carrots (about 5 – 6 medium sized)
- 3 garlic cloves, unpeeled
- 1 can of cooked chickpeas/garbanzos (or 1.25 cup of homemade cooked garbanzo beans)
- vegetable broth to sprinkle on top of carrots for roasting
- 2 teaspoons of lemon juice
- 1.5 tablespoons of canned chickpea water (if you don’t have the water from the chickpea can, just use regular water but end result might not be as creamy)
- 1/2 teaspoon of garlic powder
- 1/8 tsp of salt
- dash of black pepper
Instructions
- Preheat oven to 400F. Place chopped carrots in a small bowl and sprinkle some vegetable broth, a pinch of salt, and a dash of black pepper and combine until evenly mixed. Then place coated chopped carrots and three unpeeled garlic cloves on a baking dish. Roast for 15 to 20 minutes, or until carrots are soft. Within the halfway mark, carrots may need a bit more of veg broth sprinkled over them if they appear too dry and hard.
- After roasting – add carrots and peeled garlic to food processor along with chickpeas, 2 tsp of lemon juice, 1.5 tablespoons of chickpea water, 1/2 teaspoon of garlic powder and 1/8 tsp of salt. Process until smooth and creamy.
- Serve and Enjoy!
Notes
- Chickpea canned water (also known as aquafaba) is preferred over regular water because it results in a creamier consistency without needing to add oil or tahini. If you don’t have canned chickpeas and therefore no aquafaba, feel free to use regular water.
- Make sure to roast garlic with peels on because if not, your garlic cloves may burn or roast too much. Also, remember to UNpeel garlic before putting in food processor.
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Oh wow! I have never had carrot in my hummus. This is BRILLIANT! I can’t wait to try this recipe. I would eat this on a veggie sandwich or as a dip!! Thanks for the lovely inspiration.
Katie, THIS hummus on a veggie sandwich would be spectacular. Let me know if you try it!!! 🙂
I LOVE hummus, but I have never actually made it. This looks like such a great version!
Also, I couldn’t live without my food processor!
OMG you need to make hummus asap. It’s really easy and so so tasty, plus you can adapt it to whichever way you want!
Love hummus!! I’ll have to try this!
Yay! Let me know how it turns out!
This came at the perfect time, on my way to going vegan in the next few years… I like to take the slow road 🙂
this is a genius idea for snacking! i love that you used lots of chickpeas too! my favorite legume – holla!!
Such a great idea to mix carrots and chickpeas in this hummus, I love red bell peppers and chickpeas too. Your hummus turned out a gorgeous color, can’t wait to try it!