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Overhead view of roasted carrot hummus in a shallow bowl, topped with crumbled feta, olive oil, and parsley

Smoky Roasted Carrot Hummus with Crumbled Feta Dip

A smooth, smoky hummus made with roasted carrots, chickpeas, and tahini, topped with crumbled feta and olive oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 201
Ingredients Method Notes

Ingredients
  

For the roasted carrots
  • 500 g carrots peeled, cut into 2 cm chunks
  • 2 garlic cloves unpeeled
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
For the hummus
  • 1 can chickpeas (400 g); drained, liquid reserved
  • 3 tbsp tahini
  • 2 tbsp lemon juice fresh
  • 2 tbsp olive oil
  • 1/2 tsp salt to taste
For the topping
  • 60 g feta crumbled
  • 1 tbsp olive oil for drizzling
  • fresh parsley small handful; chopped
  • pinch chili flakes optional
  • 1 tbsp toasted pine nuts or sesame seeds optional

Method
 

Roast the Carrots and Garlic
  1. Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
  2. Toss the carrot chunks and unpeeled garlic cloves with 3 tbsp olive oil, cumin, smoked paprika, and 1/2 tsp salt directly on the pan.
  3. Roast for 25 to 30 minutes, turning once, until the carrots are fork-tender and caramelized at the edges.
  4. Let the pan cool for 5 minutes. Squeeze the roasted garlic out of its skin into a small bowl and discard the papery skin.
Blend the Hummus
  1. Add the roasted carrots, garlic, chickpeas, tahini, lemon juice, 2 tbsp olive oil, and remaining 1/2 tsp salt to a food processor.
  2. Blend for 2 to 3 minutes, scraping down the sides once, until smooth. If the hummus looks stiff, add the reserved chickpea liquid or water 1 tbsp at a time until creamy.
  3. Taste and adjust the salt or lemon juice. Feta is salty, so hold back on extra salt until you've added the topping.
Assemble and Serve
  1. Spread the hummus into a shallow bowl and swirl the surface with the back of a spoon.
  2. Drizzle with the remaining 1 tbsp olive oil and scatter crumbled feta, parsley, chili flakes, and toasted pine nuts or sesame seeds over the top.
  3. Serve right away with warm pita or vegetables, or chill and serve cold.

Notes

  • Roast garlic unpeeled alongside carrots for a mellow, sweet flavor.
  • Let carrots cool 5 minutes before blending so the hummus doesn't turn gummy.
  • Add feta right before serving, not before storing, to keep the topping fresh.
  • Blend at least 2 minutes for a smooth texture, scraping the bowl once.