Transform roasted carrots and a can of white beans into this creamy Roasted Carrot White Bean Hummus. Blend sweet caramelized carrots with tender white beans, tahini, lemon, garlic, and a touch of maple syrup for a smooth and flavourful twist on traditional hummus. Serve this colourful homemade dip with warm pita, crackers, or fresh vegetables for an easy appetizer, snack, or addition to your next grazing board.
Recipe at a glance
- Recipe: Roasted Carrot White Bean Hummus
- Total Time: 45 minutes
- Servings: About 2 cups
- Difficulty: Easy
- Best For: Appetizers, snacks, meal prep, grazing boards, and entertaining
- Main Ingredients: Roasted carrots, canned white kidney beans, tahini, lemon juice, garlic, maple syrup, and olive oil
- Make-Ahead Friendly: Yes! Prepare the hummus ahead and refrigerate it for up to 4 days.
- Serve With: Warm pita, crackers, fresh vegetables, or a spread on sandwiches.
- Why You’ll Love It: Roasted carrots add natural sweetness and depth of flavour, while white beans create a creamy alternative to traditional chickpea hummus.
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Ingredients
Find below the list of ingredients I used to make my Roasted Carrot White Bean Hummus recipe.
- Large carrots
- Garlic cloves
- Olive oil
- Canned white beans
- Tahini
- Lemon juice
- Cumin
- Smoked Paprika
- Onion powder
- Salt
- Ice cubes
- Cold water
See recipe card for quantities.
How to make Roasted Carrot White Bean Hummus
- Roast the carrots: Toss the carrots and garlic cloves with olive oil and salt, then spread them on a baking sheet and roast until tender and lightly caramelized.
- Add the ingredients: Transfer the roasted carrots to a food processor and add the drained white beans, tahini, lemon juice, garlic, maple syrup, and remaining ingredients.
- Add the ice and water: Add the ice cubes and water to the food processor, then continue blending to help create a lighter, smoother texture.
- Blend until smooth: Process the hummus until completely smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust the seasoning before serving.
Why Add Ice Cubes When Making Hummus?
Add a few ice cubes while blending to give your hummus an extra-smooth, creamy texture. As the ice breaks down, it adds a small amount of cold water that helps loosen and emulsify the mixture.
- Creates a creamier texture: Helps the hummus blend until silky and smooth.
- Lightens the consistency: Adds moisture without making the hummus heavy or oily.
- Helps with emulsification: Encourages the tahini, beans, and other ingredients to combine into a more uniform mixture.
- Balances thicker ingredients: Works especially well in this recipe because roasted carrots and white beans can create a thicker hummus.
- Add gradually: Drop in the ice cubes while the food processor is running and blend until you reach your desired consistency.
Storing the prepared hummus
Store leftover Roasted Carrot White Bean Hummus in an airtight container in the refrigerator for up to 4 days. Stir the hummus before serving if a little liquid separates during storage, and add a small splash of cold water if you want to loosen the consistency. Keep any garnishes or toppings separate until serving to maintain their texture and freshness. Freeze the hummus in an airtight freezer-safe container for up to 3 months, leaving a little room for expansion, then thaw it overnight in the refrigerator and stir well before serving.
You may also like
Explore more colourful hummus recipes with Lemon Beet Hummus, which combines roasted beets, chickpeas, lemon, and tahini for another vibrant vegetable-packed dip. Try Sweet Potato Hummus for a creamy variation that brings the natural sweetness of another root vegetable into the mix. Serve Greek Loaded Hummus when you want to turn classic hummus into an appetizer loaded with fresh Mediterranean-inspired toppings. Transform hummus into a meal with Hummus Pizza, where it replaces traditional tomato sauce beneath mozzarella and colourful vegetables. Spread your Roasted Carrot White Bean Hummus into a Spinach Feta Egg White Wrap for another easy way to incorporate a creamy, savoury spread into breakfast or lunch.
Recipe
Roasted Carrot White Bean Hummus
Equipment
- Food Processor
Ingredients
Roasted Carrots
- 450 grams Carrots peeled and cut in 1" pieces
- 4 cloves Garlic
- 2 tablespoon Olive oil for roasting carrots
- 1 teaspoon Salt
Other Hummus Ingredients
- 19 oz White Kidney Beans drained and rinsed
- ¼ cup Tahini
- ¼ cup Lemon Juice
- 2 tablespoon Olive oil
- ½ teaspoon Cumin
- ½ teaspoon Smoke paprika
- 2-4 tablespoon Ice water
- 4 pieces Ice cubes
Instructions
Roast the Carrots
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the carrots and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt and the black pepper. Toss to coat, then arrange everything in a single layer.
- Roast for 25–30 minutes, turning the carrots halfway through, until tender and caramelized around the edges. Let cool for 5 minutes, then squeeze the roasted garlic from its skins.
Blend the Hummus
- Add the white kidney beans, roasted carrots, roasted garlic, tahini, lemon juice, extra-virgin olive oil, maple syrup, cumin, smoked paprika and remaining ¼ teaspoon salt to a food processor.
- Process until finely blended, stopping to scrape down the sides of the food processor as needed.
- Add 2 ice cubes and 1 tablespoon cold water. Process continuously until the ice has completely broken down and the hummus becomes lighter and creamier. Add more cold water, 1 tablespoon at a time, until it reaches your preferred consistency.
- Continue processing for 1–2 minutes, or until completely smooth. Taste and adjust the salt, lemon juice or maple syrup as needed. Transfer to a serving bowl and garnish as desired.
