This smoky roasted carrot white bean hummus is easy to make but fancier than classic hummus. White beans blend up to creamy bliss, and the combination of roasted carrots and smoked paprika gives it a sweet and smoky flavour.
Hummus is delicious in any way, shape, or form, but this smoky roasted carrot white bean hummus is probably my favourite to date! There’s this smoky-sweet undertone that I can’t get enough of. Given how many bunches of carrots we’ve gotten in our CSA box this year, we’ve been searching for inventive ways to use them. I must say that this dip is my favourite use for them yet. 🙂
The great thing about this dip is that it’s easy to make, but feels just a little bit fancier than classic hummus. It would be the perfect appetizer to serve at a dinner party (a responsible one with people who are part of your covid bubble, of course). It also makes a great back to school snack for older kids- it would be delicious on a sandwich with avocado, tomato, and greens, or as part of a lunch bowl with grains and roasted vegetables.
INGREDIENTS YOU’LL NEED
- Carrots, white beans, lemon juice, tahini, extra virgin olive oil, garlic, sea salt, pepper, and smoked paprika.
STEP BY STEP INSTRUCTIONS
- ROAST THE CARROTS: Place the peeled and chopped carrots in a small bowl. Drizzle with olive oil and add a pinch of sea salt and ground black pepper. Toss to coat and transfer to a baking sheet. Roast at 400 degrees F for 15-20 minutes, or until tender.
- MAKE THE HUMMUS: Place the white beans, lemon juice, tahini, olive oil, garlic, salt, pepper, smoked paprika, and roasted carrots in a food processor. Blend until smooth. Transfer to a container and serve!
MORE TASTY DIP RECIPES
Well, folks, that’s about all I have to say for today! Happy Friday, and I hope you get a chance to make this hummus soon. If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo on Instagram, tag me @upbeet.kitchen and #upbeetkitchen so that I can see your delicious creations.
Enjoy!!
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Smoky Roasted Carrot White Bean Hummus
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
This smoky roasted carrot white bean hummus is easy to make but fancier than classic hummus. White beans blend up to creamy bliss, and the combination of roasted carrots and smoked paprika gives it a sweet and smoky flavour.
Ingredients
Roasted Carrots
- 3 medium carrots, peeled if desired and chopped into ½-inch rounds
- ½ tbsp extra virgin olive oil
- Pinch each fine sea salt and freshly ground black pepper
Hummus
- 1 ½ cups cooked white beans (such as cannellini or navy), or 1 14-oz can, drained and rinsed
- ¼ cup freshly squeezed lemon juice
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 medium garlic cloves, minced
- ¾ tsp fine sea salt
- 1 tsp smoked paprika
- Freshly ground black pepper, to taste
- Roasted carrots from above
- Water, as needed to thin the hummus to your liking
Instructions
- ROAST THE CARROTS: Place the chopped carrots in a small bowl. Drizzle with olive oil and add a pinch of sea salt and ground black pepper. Toss to coat and transfer to a baking sheet. Roast at 400 degrees F for 15-20 minutes, or until tender.
- MAKE THE HUMMUS: Place the white beans, lemon juice, tahini, olive oil, garlic, salt, pepper, smoked paprika, and roasted carrots in a food processor. Blend until smooth. Add water if you would like a thinner dip. Transfer to a container and serve!
Notes
Chickpeas will also work if that’s all you have!
For a kick of heat, add cayenne or chili flakes to taste.
I like to garnish the dip with a few leaves of cilantro.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Side Dish, Dip
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Sarah Wendel says
Thank you for this amazing recipe, which is so easy and delicious. This really fills the cheese void as I’m trying to go way more plant-based.
Allison says
Hi Sarah! Thank you so much for coming back to write a comment- I’m so happy you enjoyed it. 🙂