This Roasted Carrot & Dill Hummus is so flavorful and delicious! Perfect for a spring appetizer!
This post was originally published on May 8, 2014. I’ve updated it with new photos, recipe notes and text. Enjoy!
I’ve been blogging for about 4 years now and I’m not gonna lie, some of my first posts were not good. The photos are terrible and I’m pretty sure my family members were the only people who ever saw the post, haha.
But, some of the recipes are pretty delicious! I hadn’t actually re-made this Roasted Carrot and Dill Hummus in years, but I’m so glad I did today because I’m now reminded of how amazing it is.
Spring is just around the corner, so I thought it would be the perfect time to revive this fresh and flavorful hummus that’s packed with roasted carrots and fresh dill. I used all of the same ingredients but changed a few things. I added extra chickpeas, roasted carrots and cut down on the tahini.
I love how tahini makes hummus really creamy and gives it a slight nutty flavor, but I’m doing Weight Watchers now and 1/2 cup tahini has 25 points (eek!) so I used 2 tablespoons instead and it still tastes creamy and delicious!
And, since chickpeas are now zero points on the Freestyle program, the 6 points from the tahini is the only think that counts in the recipe. You can have half a cup of this delicious and filing hummus for only 1 point! I hope you enjoy this Roasted Carrot and Dill Hummus as much as I do!
Print
Roasted Carrot & Dill Hummus
Prep Time: 20 mins- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Category: Appetizer, Gluten Free, Vegan
Prep Time:
Yield:
Category:
Print Recipe
Pin RecipeDescription
This Roasted Carrot and Dill Hummus is fresh and flavorful!
Ingredients
- 2 cups diced carrots
- 1/4 teaspoon olive oil
- 2 cups chickpeas, drained and rinsed, save the juice and set it aside*
- 2 tablespoons tahini
- juice of 1/2 a lemon
- 1 large clove garlic
- 2 – 3 tablespoons chopped dill, I like a lot of dill in mine!
- 3/4 teaspoon of salt, or more to taste
Instructions
- Preheat the oven to 375 degrees F.
- On a large sheet pan, toss together carrots, olive oil and a pinch of salt. Roast carrots until fork tender, 20-25 minutes.
- In a food processor or blender, add the roasted carrots along with all the other ingredients. Turn the food processor on and slowly drizzle in some of the reserved chickpea juice (or water) until desired hummus consistency is reached.
- Enjoy hummus with veggies, crackers, pita or whatever else you like!
Notes
Recipe makes 3 cups of hummus. Serving size is 1/2 cup of hummus. Each serving contains 1 Freestyle Weight Watchers point.
Nutrition
- Serving Size: 1/2 cup
I spy little cat ears!
Helen @ Scrummy Lane says
May 8, 2014 at 12:35 pmGreat 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
May 8, 2014 at 3:46 pmHi 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 🙂
Natalie @ Tastes Lovely says
May 8, 2014 at 3:28 pmI have GOT to try your method of whipping up the tahini first! I love hummus, but hate the time it takes to peel all the skins of the chickpeas. This could be life changing!
She Likes Food says
May 8, 2014 at 3:47 pmHi 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!
Pam says
May 8, 2014 at 3:51 pmI love roasted carrots so this hummus looks especially delicious to me.
She Likes Food says
May 8, 2014 at 4:05 pmI love them too! They also give the hummus a really thick texture which I love and is perfect for cracker dipping 🙂
Gayle @ Pumpkin 'N Spice says
May 8, 2014 at 4:55 pmI love the flavor combination of this hummus! Definitely something different, love it!
She Likes Food says
May 8, 2014 at 5:09 pmHi 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 🙂
Erin | The Law Student's Wife says
May 8, 2014 at 6:49 pmRoasted carrots = candy. Love this idea. So creative!
She Likes Food says
May 8, 2014 at 6:58 pmThanks Erin! Candy Hummus, I love it!!
Allison @ Clean Wellness says
May 8, 2014 at 10:30 pmYou’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
May 9, 2014 at 1:05 amHey! 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!
Kathy @ Olives & Garlic says
May 9, 2014 at 1:46 amIsadora I am so excited to try this recipe. We eat lots of hummus in my house and I’m always looking for a new way to prepare it. So healthy. LOVE it 🙂
★★★★★
She Likes Food says
May 9, 2014 at 1:46 pmThanks 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 🙂
Cindy @ Pick Fresh Foods says
May 9, 2014 at 4:02 amYum, this sounds delicious! I love making hummus, but haven’t done it in quite a while. You’ve inspired me to get back to it! I love you pictures too. That blue is very pretty 😀
She Likes Food says
May 9, 2014 at 1:48 pmThanks 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
May 9, 2014 at 3:27 pmHi Sarah! This hummus is definitely calling your name! As a matter-o-fact, I think I hear it calling my name again 🙂
Tina @ Tina's Chic Corner says
May 9, 2014 at 6:57 pmI love making different varities of hummus and this one is a winner! This flavor combo sounds amazing. 🙂
She Likes Food says
May 10, 2014 at 1:21 amI 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 🙂
Ceara @ Ceara's Kitchen says
May 10, 2014 at 7:05 amThis 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
May 10, 2014 at 3:28 pmHi 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 🙂
Emma says
May 11, 2014 at 12:58 pmWhat a great take on Hummus, I love dill!
She Likes Food says
May 11, 2014 at 2:32 pmThanks Emma! I love dill too, especially in hummus 🙂
[email protected] says
May 13, 2014 at 12:49 amThis 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
May 13, 2014 at 1:18 amHi 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!
Savanah says
May 13, 2014 at 2:11 pmAwesome! 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
May 13, 2014 at 4:37 pmThe 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!
Julie @ This Gal Cooks says
May 15, 2014 at 3:24 pmI 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
May 15, 2014 at 4:40 pmThank 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 🙂