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Salty, sweet, tangy & delectable oil-free roasted carrot hummus. Only 28 calories per 1/4 cup, it is also bean-free, tahini-free, nut-free, and seed-free.
Table of Contents
- Hummus Made with Carrots In Place of Beans
- Why You’ll Love this Recipe
- Ingredients for Oil-Free Roasted Carrot Hummus
- How to Make Roasted Carrot Hummus without Beans
- Step One: Peel & Cut the Carrots
- Step Two: Spread Carrots on Baking Sheet
- Step Three: Dry Roast the Carrots
- Step Four: Process Carrots & Remaining Ingredients
- Step Five: Season to Taste
- Storage for the Tahini-Free Hummus
- Frequently Asked Questions (FAQ)
- Related Recipes
- Oil-Free Roasted Carrot Hummus (No beans, No tahini) Recipe
Hummus Made with Carrots In Place of Beans
I could eat this sunny, spicy carrot dip/spread all day, every day for the month of January. And beyond. It is just what I’ve been craving after a month (make that a month and a half?) of chocolate and other richness.
This creamy concoction is super-delicious and addictive for snacking and meals (it is great on sandwiches, and on bagels at breakfast), but it is still special enough to serve to friends if you have a last-of-the-holidays get-together. Note: they’ll want the recipe.
In post-holiday fashion, the dip is also EASY. And FRUGAL. (Hallelujah!). And if you don’t have the spices I call for, or prefer to add different flavors, use the herbs and spices you have (and like).
Why You’ll Love this Recipe
- Vegan (no eggs, no dairy)
- Bean-free
- Oil-free (no olive oil, avocado oil or any other vegetable oil)
- Tahini-free (tahini is a sesame seed past)
- Nut-free
- High fiber
- Low calorie (28 calories per 1/4 cup)
- Easy
- Frugal
Ingredients for Oil-Free Roasted Carrot Hummus
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- fresh carrots, peeled and ends trimmed off
- salt & ground black pepper
- nondairy milk of choice (e.g., soy milk, almond milk, hemp milk)
- smoked paprika (also called pimenton. Use sweet or hot)
- garlic powder
- ground cumin
- freshly squeezed lemon juice
How to Make Roasted Carrot Hummus without Beans
Note that the complete directions are also in the recipe card below.
Step One: Peel & Cut the Carrots
Begin by peeling and trimming 12 ounces of carrots (you can eyeball 3/4 of a 16-ounce bag) and then cutting into (roughly) 1/2-inch pieces. Alternatively, skip the peeling, trimming and cutting by using 3/4 of a 16-ounce bag of baby carrots.
Step Two: Spread Carrots on Baking Sheet
Spread the carrots in a single layer on a rimmed baking sheet (optional: line with foil or parchment paper for extra-easy clean-up). Season with salt and ground black pepper.
Step Three: Dry Roast the Carrots
Dry roast in a preheated 425F (220C) oven for 30 to 35 minutes until very tender and a bit browned at the edges. Cool the carrots slightly for easier handling.
Step Four: Process Carrots & Remaining Ingredients
Place the carrots and all of the remaining ingredients in a blender or food processor and blend until completely smooth. You will need to stop and scrape down the sides of the bowl/container several times before getting a velvety-smooth consistency.
Note: The blending takes little time at all in a high-speed blender. A regular blender, or a food processor, takes a smidgeon more patience (more stopping and scraping down the sides), but with (ultimately) the same results. Just persevere and keep at it, blending, stopping and scraping until creamy. Add more milk, or even water, as needed, along the way.
Step Five: Season to Taste
Transfer the oil-free carrot hummus to a bowl or a container and season to taste with additional salt and pepper, as you like, and sprinkle with some extra smoked paprika, as desired. Adjust the lemon juice to your liking, too.
Storage for the Tahini-Free Hummus
Store the roasted carrot hummus in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions (FAQ)
- What is the taste of the oil-free roasted carrot hummus? The oil-free carrot hummus is creamy, salty, tangy and subtly sweet. The spices can be dialed down to suit the palates of little ones, or emboldened, as desired.
- Can you make hummus without beans? Yes! You can make smooth, creamy hummus without beans by using roasted carrots or other vegetables.
- Can you make hummus without oil? Yes! You can make hummus without adding any oil by usng creamy ingredients like roasted carrots.
- Can I omit the nondairy milk? Yes, you can substitute an equal amount of water for the milk.
- Can I vary the spices? Yes! For example, swap the smoked paprika for regular paprika, chili powder, or a drizzle of sriracha (or your favorite hot sauce). Or take the flavoring in an entirely different direction, with fresh or dried herbs (e.g., basil, dill, herbes de Provence, rosemary, or Italian herb seasoning)
Happy eating!
Related Recipes
Oil-Free Roasted Carrot Hummus (No beans, No tahini)
Ingredients
- 12 ounces carrots, peeled and ends trimmed off
- fine sea salt & ground black pepper
- 1/3 cup nondairy milk of choice , (e.g., soy milk, almond milk, hemp milk)
- 1 1/2 teaspoons smoked paprika, (sweet, not hot, unless desired)
- 1 1/2 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 425F (215C). Line a large baking sheet with parchment paper or foil (for easy cleanup).
- Cut the carrots into 1/2 inch (1.25 cm) pieces. Spread in a single layer onto the prepared baking sheet and season with salt & pepper.
- Dry roast for 30 to 35 minutes until very tender and slightly browned at edges. Cool slightly.
- In a high speed blender or food processor, process the carrots, milk, smoked paprika, garlic powder, cumin, and lemon juice until blended and smooth. Stop and scrape the container multiple times.
- Transfer the dip/spread to a bowl or storage container. Season to taste with additional salt & pepper as desired. Serve with the vegetables, breads and/or crackers of your choice!
For another variation I replaced the milk with a 1:1 mix of white miso paste and water and swapped the spices with some ground ginger and a handful of fresh chopped parsley!
Ooh, that sounds SO good, Laura!
tastes as amazing as it looks, it is a hit at our house!
I cannot believe how good this turned out!!! When I was blending it I was afraid it would just taste like carrots but not at all! It must be the lemon juice that really makes it pop! I’m am so thankful for your recipe. Thank you thank you!
You are so welcome, Katrina! 🙂