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  • Prep-time: / Ready In:
  • Makes 2 cups

Spiced, pan-roasted carrots kick up the flavor of this ultra-creamy spread. Serve it with crudités or as a spread on wraps and sandwiches. Looking for more easy hummus recipes? Try Curried Acorn Squash Hummus and Sonoran Desert Tepary Bean Hummus

Curried Roasted Carrot Hummus


  • 2 medium carrots, sliced
  • 1½ teaspoons onion powder
  • 1½ teaspoons curry powder
  • 1 clove garlic, minced
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 tablespoons lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh cilantro


  1. In a skillet bring the first four ingredients (through garlic) and ¼ cup water to simmering. Cook, covered, over medium-low 10 minutes or until carrots are tender.
  2. Transfer carrot mixture to a blender or food processor. Add chickpeas and lime juice. Cover and blend or process until smooth. Season with salt and pepper. Add cilantro; cover and pulse until just combined.
  3. Chill, covered, until ready to serve.

Comments (5)

(4.5 from 2 votes)
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Michele Riggi2 months ago
Do you want to report this comment as inappropriate?

As a person new to vegan cooking, is “roasted” a euphemism, or just implied?
I don’t want to mess up good ingredients.
Your vlog FOK has been helping to educate me.
Sincerely, mjsr

Donna8 months ago
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The name of recipe and description makes it sound like the carrots are oven roasted but the recipe doesn’t say that. Am I missing a step?

Lorrie3 months ago
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I was wondering the same thing.

Belinda J Sikes11 months ago
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This is a very tasty dip but doesn’t taste like hummus.

Allyson11 months ago
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This was a delicious hummus recipe! The cilantro really adds to the flavor of the recipe. I used this as the hummus for the Mediterranean Style Pita Pizzas with Quick-Pickled Onions. Very tasty! I would recommend using a food processor to blend as my blender was struggling to effective mix everything together.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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