Roasted Carrot & Dill Hummus

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Just when I thought I had found the holy grail of hummus with this Curry Cilantro Hummus (also my very first blog post ever!) I made this Roasted Carrot and Dill Hummus and I think I have a new love!  I’ll give you a sneak peak into my mind and share with you how I came up with this delicious concoction.

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I love hummus so much that I really just want to eat it with a spoon most of the time.  But, I also really love carrots and like to get some of my daily vegetable servings by dipping carrots into my hummus, and we all know that carrots and hummus are a match made in heaven.  But, if I’m being honest, I really just want to go straight in with a spoon and eat my hummus that way.   So, after much back and forth in my mind of how I should eat my hummus, I decided to take out the middle man, the carrots, and put them right into the hummus.  By doing this, I feel that it is perfectly acceptable to eat my roasted carrot hummus with a spoon!

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If you are still not convinced that you want to dig right in with a spoon, hopefully I have at least solved the dilemma of, do I dip a carrot or a cracker into the hummus?  Yes, I do struggle with that too sometimes…

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So, last time I made hummus (another early post that you shouldn’t look too closely at :) )  I vowed that from then on, I would always peel the skin off of my chickpeas to ensure that I had the softest, creamiest hummus ever.  Well, times have changed and people have gotten a little lazy (and by people, I mean me), and this time, instead of spending 20 minutes bent over a small bowl of chickpeas making sure I got every last piece of skin off, I tried a new method and I gotta admit, it worked wonders.  I had read about this method before, and had it confirmed by a friend (Thanks Savanah!), and it truly does give you a much creamier hummus without all the chickpea peeling nonsense.


All you have to do is, before you add the chickpeas and other delicious flavors to the food processor, put the tahini, lemon juice, garlic, and a few tablespoons of reserved chickpea juice into the food processor, or blender, and pulse it until it becomes a smooth mixture, about 30 seconds – 1 minute.  By doing this, you whip the tahini and make it really smooth, which in turn makes your hummus really smooth.  Once you have achieved the smooth tahini, you can add in all the other ingredients and pulse until you have hummus.  This really helps the hummus get a super smooth texture.  In fact, I don’t think any hummus so smooth has ever come out of my kitchen before, even when i spent 20 minutes peeling chick pea skins off.  And the best part?  It is a really easy method and does not give you a neck ache!



Roasted Carrot & Dill Hummus


  • 1 15 oz can of garbanzo beans, drained and rinsed, save the juice and set it aside*
  • 1/2 cup tahini
  • juice of 1/2 a lemon
  • 2 cloves of garlic, minced
  • 2 large carrots, or about 1 1/2 cup diced carrots
  • 2 tablespoons chopped dill
  • 3/4 teaspoon of salt, or more to taste
  • olive oil
  • salt


  1. Preheat the oven to 400 degrees F.
  2. Cut the carrots in half and drizzle with olive oil to coat and season with a pinch of salt. You can also cut them into small chunks to roast faster.
  3. Place the carrots in the oven and roast them for about 40 minutes, or until you can easily pierce them with a fork. Set aside and let cool for about 15 minutes. When ready to use, cut the carrots into small chunks.
  4. In a food processor or blender, add the tahini, lemon juice, garlic, salt, and about 2 – 3 tablespoons of the reserved chickpea juice, or water.
  5. Turn the food processor on for about 30 seconds until mixture is combined and smooth. (This step is what makes the hummus really smooth and creamy, so you don’t want to skip it!)
  6. Then add the chickpeas, dill, and carrots. Turn the food processor on and slowly drizzle in the remaining chick pea juice, or water, until hummus has reached its desired consistency.
  7. Scrape hummus into a bowl and serve with crackers, if desired, or just dig in with a spoon!


*I used about 3 tablespoons of chickpea juice in the first round of blending with the tahini and lemon juice and about 3 more tablespoons once I put the rest of the ingredients in. The amount you use will depend on how thick you like your hummus.
*If your can of chickpeas doesn’t contain a lot of juice, you can use water instead.





 I spy little cat ears!


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  1. says

    Great post with a very tasty-sounding (& healthy) recipe. Love the tip about blending the tahini mixture. I’m off back to England today and have packed a big tub of tahini. Perfect for making lots of hummus!

    • She Likes Food says

      Hi Helen! Thank so much! Have a safe trip back to English and happy hummus making! I didn’t start putting tahini in my hummus until recently and I find that it makes such a great difference and the tip really does work :)

    • She Likes Food says

      Hi Natalie! Yes, you definitely need to try the tip, it really did work wonders. Let me know if you get around to trying it and how it works. I vow never to peel my chick peas again!

    • She Likes Food says

      I love them too! They also give the hummus a really thick texture which I love and is perfect for cracker dipping :)

    • She Likes Food says

      Hi Gayle! Thanks for stopping by! The flavors go so well together and the roasted carrots give the hummus a really thick and creamy texture that I love :)

  2. says

    You’re so right about the carrots and hummus being a match made in heaven! What is with those two!? It’s like magic. This looks so creamy and delicious, I can’t wait to give it a go. Great tip about the tahini, I will definitely try that. I’ve never skinned chickpeas but it sounds awfully tedious! I just finished a freelance article with 5 hummus recipes, and I’m not even tired of making it or eating it, surprisingly. I have a bowl of food, and then I just add hummus on top -it makes everything better!

    PS. How cute is your cat!? Seems to have a little personality and pizazz 😉

    • She Likes Food says

      Hey! It’s funny cause when I first started this blog, I always had a picture of Cheeto at the end and then one day I forgot and my sister got onto me about it, haha. So, now I always have to include him, and yes, he definitely does have quite the personality!

      I’m interested to see your article when it is finished, I’m always looking for new hummus flavors to make! I don’t think I could ever get tired of it. A hummus salad sounds like a great idea for dinner tonight :) And, trust me, you don’t ever want to skin chickpeas, it is not very fun!

    • She Likes Food says

      Thanks Kathy! I eat a lot of hummus too, but my husband doesn’t usually care for some of the strange flavors that I come up with, but he loved this one! I was glad he liked it, but kinda sad that I didn’t get to eat it all myself! I hope you love this one :)

    • She Likes Food says

      Thanks Cindy! I’ve become kinda obsessed with buying linens, I have a whole drawer full now! You should definitely make this hummus! I go through spurts where I make it every week and then I don’t eat it for a while. But after making this one, I think I’m gonna make some more this weekend :)

    • She Likes Food says

      Hi Sarah! This hummus is definitely calling your name! As a matter-o-fact, I think I hear it calling my name again :)

    • She Likes Food says

      I love experimenting with different hummus varieties too! It seems like there are so many flavors that go well with hummus. I loved this one so much that I think I’m gonna make another batch this weekend :)

  3. says

    This hummus is so bright and beautiful it reminds me of summertime and the mediterranean sea! I can also relate to eating hummus by the spoonful haha – it is just too good! I am going to have to try your “trick” in making super creamy hummus without taking the time to peal all the chick peas because it honestly takes forever!! Pinned and thanks for the great recipe 😀

    • She Likes Food says

      Hi Ceara! Thank you so much! Peeling chick peas is such a pain, maybe someone needs to start selling canned peeled chick peas! Let me know if the trick works for you. I’ll definitely be using it the next time I make hummus, which will be very soon :)

  4. says

    This hummus looks incredible! I love the idea of roasting a carrot and throwing it into a gorgeous hummus! This looks like it would be amazing on a sandwich. 😀 pinned.

    • She Likes Food says

      Hi Sarah! Thank you so much! It would be amazing on a sandwich! I just bought some more carrots and was actually going to make another batch tonight :) Thanks for pinning!

  5. Savanah says

    Awesome! So glad the tip worked for you!

    I’ll have to try this- I LOVE the idea of just starting with carrots in the hummus so I can dip with crackers guilt-free. :)

    • She Likes Food says

      The tip was magic! I will never again peel a chick pea, ha! I think that the roasted carrots also gave it extra creaminess which made it perfect for cracker dipping :) As much as I love carrots, when it comes to hummus I’m definitely a cracker dipper!

  6. says

    I totally eat hummus right from the container. My favorite flavor is Jalapeno Cilantro but I also love the classic hummus.

    I’m totally digging your hummus recipe. The dill, the roasted carrots. It’s perfect. I’d probably be eating this right from the bowl with a spoon as well!

    • She Likes Food says

      Thank you so much, Julie! Jalapeno Cilantro hummmus sounds amazing! I make a curry cilantro hummus, but the heat from the jalapeno sounds so good. I recently read an article saying that hummus isn’t meant to be eaten cold, so now I use that excuse to eat the whole batch and make sure there are no leftovers :)


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