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Maple Carrot Hummus Recipe

Maple Carrot Hummus

Creamy, naturally sweet hummus made from roasted carrots, enhanced with maple syrup and warm spices. Perfect as a dip, spread, or vegan-friendly appetizer.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Appetizer, Snack
Cuisine: Plant-Based, vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 pounds carrots peeled and cut into 1–2 inch pieces
  • 1 tbsp olive oil for roasting
  • 1 –2 tbsp pure maple syrup
  • 4 cloves garlic unpeeled
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder or curry powder
  • 2 –4 tbsp tahini optional for creaminess
  • 15 oz can chickpeas optional
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • Chopped parsley
  • Toasted pistachios
  • Sesame seeds
  • Kalamata olives
  • Drizzle of extra-virgin olive oil

Method
 

  1. Preheat oven to 400–450°F (200–230°C).
  2. Toss carrots and garlic with olive oil, maple syrup, and spices. Spread evenly on a baking sheet.
  3. Roast for 20–30 minutes until fork-tender with caramelized edges. Remove garlic skins after roasting.
  4. Let vegetables cool for 10 minutes.
  5. Blend roasted carrots, garlic, chickpeas (if using), tahini, and lemon juice in a food processor until smooth. Add water or olive oil 1 tbsp at a time to reach desired consistency.
  6. Taste and adjust seasonings.
  7. Serve with toppings of your choice and enjoy as a dip or spread.

Notes

Use roasted red peppers for a smoky-sweet variation. Store leftovers in an airtight container in the fridge for up to 5 days. Perfect for crackers, sandwiches, or vegetable sticks.