Oil Free Vegan Roasted Carrot and Garlic Hummus

a bowl with vegan oil free 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


  • 1 cup chopped orange carrots (about 56 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


  1. 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.
  2. 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.
  3. Serve and Enjoy!


  • 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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