Smoky Carrot Hummus

Name: Smoky Carrot Hummus
Prep time: 15 min
Total time: 45 min
Yield: 2 c.
Ingredients: 1 lb. carrots, cut into 1/2-inch-thick rounds; 1/3 c. plus 1 tablespoon olive oil, divided, plus more for garnish; Kosher salt and freshly ground black pepper; 1/4 c. roasted and salted almonds; 2 small cloves garlic; 1/3 c. tahini; 1/4 c. drained canned chickpeas; 2 tsp. smoked paprika, plus more for garnish; 2 tbsp. fresh lemon juice; Chopped fresh flat-leaf parsley, for garnish; Pita chips, for serving

Everyone loves a dip and this one will have folks asking for the recipe.

By Charlyne MattoxPublished: Mar 25, 2026

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serving of orange dip surrounded by crackers

Becky Luigart-Stayner for Country Living

Yields:

2 c.

Prep Time:

15 mins

Total Time:

45 mins

This vibrant twist on classic hummus swaps in sweet roasted carrots for a dip that’s silky, smoky, and just a little unexpected. Smoked paprika deepens the flavor, while toasted almonds add richness and body. Finished with a drizzle of olive oil and parsley, it’s a perfect spread for the center of a mezze board.

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Ingredients

1 lb. carrots, cut into 1/2-inch-thick rounds
1/3 cup plus 1 tablespoon olive oil, divided, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup roasted and salted almonds
2 small cloves garlic
1/3 cup tahini
1/4 cup drained canned chickpeas
2 tsp. smoked paprika, plus more for garnish
2 Tbsp. fresh lemon juice
Chopped fresh flat-leaf parsley, for garnish
Pita chips, for serving

Directions

1. Step 1Preheat oven to 375°F. Toss together carrots and 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until just tender, 24 to 26 minutes.
2. Step 2Pulse almonds and garlic in a food processor until finely chopped, 10 to 12 times. Add tahini, chickpeas, paprika, lemon juice, and roasted carrots. Season with salt and pepper. Process until carrots are almost smooth, about 1 minute. With the machine running, slowly add remaining ⅓ cup oil. Serve drizzled with oil and garnished with paprika and parsley, with pita chips alongside.

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