Roasted Carrot Feta Dip

This roasted carrot hummus dip is creamy, flavorful and perfect spread on crackers, with veggies like cucumber or even as a spread on a sandwich. It requires just a few pantry staple ingredients and has a generous serving of protein thanks to the chickpeas!

I’ve been very into roasted carrots lately (and air fryer carrots) so I thought it was time to get more creative with my recipes and turn one into a creamy dip! This roasted carrot dip has (you guessed it) roasted carrots, chickpeas and feta to create a super creamy and flavorful dip that’s perfect for a crowd.

It makes a generous batch so it’s perfect for a charcuterie board or appetizer for a party. I also love it as a spread on my homemade gluten free bread with all your favorite sandwich fillings- I tend to be a turkey and provolone girl!

Quick tips!

• This recipe is kind of like a carrot hummus because of the chickpeas, but with a few variations that lead me to call it a dip instead of hummus. Carrot hummus would have tahini and this recipe instead uses feta for the creamy flavor- it pairs so well with the roasted carrots.
• I love serving this with crackers and veggies to dip, but it’s also great with crushed pistachios on top, pomegranate or as part of a snack plate for a good old “girl dinner.”

Key ingredients

Carrots. The star of the show! One pound of peeled and diced carrots which we will roast until soft and perfectly sweet and flavorful.

Chickpeas. One can of chickpeas will bulk up this recipe, but you can use really any kind of white bean such as great northern or navy beans if that’s what you have. Be sure to drain and rinse them really well!

Olive oil. A key ingredient to roast the carrots and make this dip really creamy. I don’t recommend skimping here, and use a good quality olive oil if you have it.

Feta. The feta isn’t the dominant flavor here- it’s more so used to add creaminess to this carrot dip. If you want a stronger feta flavor, feel free to add more!

Spices. Cumin, chili powder and paprika are the base here, but you can very easily mix it up for a different flavor profile or even keep it simple with just some garlic, salt and pepper!

Lemon. Fresh lemon juice balances out the other flavors and adds some brightness.

Water. The water will facilitate easier blending and ensure the texture isn’t too thick. Start with the recommended amount and add more as needed to reach your desired consistency. You can also add more olive oil to thin it out a bit! Using cold water specifically helps emulsify the fats and yields a fluffier and silkier texture.

How to make carrot hummus dip

Peel and chop the carrots into roughly 1 inch chunks. Add to a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and toss to combine. Roast for 30 minutes or until easily pierced with a fork.

Once done, remove from the oven and add to a high speed blender or food processor.

Add in all remaining ingredients including the remaining 4 tablespoons of olive oil but not the water yet. Blend until completely smooth, scraping down the sides or using the tamper tool as needed to help facilitate easier blending. With the blender running, pour in the cold water and blend until completely smooth. I like to let it run for quite a while to ensure it’s really very smooth.

Taste and adjust flavors as desired. Transfer to a container and store in the fridge to chill until ready to serve. I love to garnish with a drizzle of olive oil, fresh parsley and pomegranate, but anything goes!

Expert tips for a creamy consistency

If you have the patience and want the creamiest hummus possible, remove the chickpea skins before processing. This can be a pain, but it really changes the texture of the final dip!

You can add the drained and rinsed chickpeas to a towel and rub a second towel on top to remove as many skins as possible. Another option is to boil the chickpeas until they are almost soggy, then drain and rinse and blend after boiling.

How to store and freeze

Once prepared, this carrot dip will last in the fridge for about 5-7 days. Store it in an air tight container for best results.

You can freeze this dip, just make sure you don’t fill it to the top of your container because it will expand a bit when it freezes. Then, defrost overnight in the fridge and give it a good stir when it’s defrosted to get it nice and creamy again.

Sauces and dips to try next!

• Roasted Beet Hummus
• Roasted Red Pepper Sauce
• Vegan Cashew Queso

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