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An easy White Bean Hummus with roasted carrots and peppers, toasted walnuts, and flavorful spices and herbs. Perfect as a dip or a sandwich spread. Dig in!
We love dips and spreads around here. We eat so much hummus, we may just turn into it. I wanted to turn my children’s love of dipping into a sneaky way to get them to eat more veggies. This Roasted Carrot White Bean Hummus does the trick so well, they like to eat it by the spoonful!
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What is hummus made from?
Typical hummus is made from chickpeas (garbanzo beans), garlic, tahini, lemon juice, and olive oil. Blending the ingredients in a food processor until smooth creates the creamy texture.
While I love the standard version of hummus, I also enjoy adding different seasonings and even sneaking in vegetables to create new flavors.
This homemade hummus recipe is made with navy beans instead of chickpeas. Navy beans are small white beans that get really creamy when cooked, which is why they work great in this dip recipe. Roasted carrots, red pepper, onions, and walnuts are added along with seasonings like garlic, balsamic vinegar, tamari, basil, and smoked paprika for loads of nutrition and flavor. This hummus is anything but boring!
Substitutions/Adaptations
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
Great Northern beans or cannellini beans (white kidney beans) will both work in place of navy beans. You can also substitute chickpeas if you don’t have white beans.
Almonds will work in place of the walnuts. Or if you are nut-free, pumpkin seeds will also work. No need to toast the pumpkin seeds if you use them.
A few leaves of fresh basil will work in place of the dried.
If you are gluten free – be sure to use gluten-free tamari or Bragg liquid aminos, not soy sauce.
More hummus flavors
Nutrition highlights
White beans are low in fat and calories, but contain many vitamins and minerals, plus fiber and protein. They are high in potassium, calcium, iron, zinc, B vitamins, and more! [source]
Carrots boast high amounts of vitamin A, vitamin K, and potassium. They also contain many powerful antioxidants. [source]
Walnuts are high in unsaturated fats and omega-3 fatty acids. They also contain protein and fiber are a heart-healthy food! [source]
Storing/Freezing
Homemade hummus will keep in an air-tight container in the refrigerator for 3 to 5 days. If you plan on keeping it longer than that, you can freeze it in an air-tight freezer safe container or zip-top bag for about 6 months. If you freeze it, be sure to thaw it in the fridge overnight and stir well before eating.
More sneaky veggie recipes
- Lentil Mushroom Bolognese
- Coconut Water Smoothie w/ Berries & Spinach
- Cinnamon Squash Bread w/ Cinnamon Icing
- Flax & Walnut Zucchini Muffins
- Carrot Cake Pancakes
What to serve with hummus
We love this carrot dip with crackers and cucumbers, but it would be great with any raw vegetables. It’s also delicious spread onto a crostini or as a spread for any sandwich or wrap. You can even use a dollop or two on a grain bowl.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
📖 Recipe
Roasted Carrot and White Bean Hummus Recipe
A delicious and healthy spread flavorful enough to serve at a party, but easy enough to whip up anytime you crave a snack.
Ingredients
- 1 tablespoon olive oil (plus more as needed for consistency)
- 2 cups peeled and chopped carrots
- 1 small onion (chopped into big pieces)
- 1 ½ cups cooked navy beans (or 1 15 oz can)
- 1 roasted red pepper (I used jarred, but you can roast a raw pepper with the carrots if you want)
- ½ cup raw walnuts
- 1 tablespoon balsamic vinegar
- 1 teaspoon gluten-free tamari, (or Bragg liquid aminos or soy sauce)
- 4 cloves garlic (peeled)
- 1 teaspoon dried basil
- 2 teaspoons smoked paprika
- Salt/pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Place carrots and onions on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
- Roast vegetables for 15 minutes, add the walnuts to the baking sheet with the vegetables in an even layer and roast another 10 minutes until the vegetables are tender and edges are browned and the walnuts have turned a shade darker.
- In a food processor, place the roasted vegetables and walnuts and all remaining ingredients. Pulse until smooth. Add additional olive oil, 1 tablespoon at a time, if needed to achieve a smoother consistency, if desired.
- Serve with crackers, raw vegetables, pita chips, or crusty bread.
Notes
~For a nut free option, use hulled pumpkin seeds instead of walnuts
~This is also delicious as a sandwich spread or add a dollop to a Buddha bowl!
Nutrition Information:
Yield:
12Serving Size:
12 ServingsAmount Per Serving: Calories: 84Sodium: 154mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 3g
Elizabeth says
I just tried this recipe, and my family loves it! Even my youngest son, who normally doesn’t like “healthy” food!!! Thanks for the great recipe!!!
Jenn S. says
Oh yay!! That makes me so happy! Thank you for stopping by to let me know. Enjoy the rest of your weekend!
Trinity Bourne says
This sounds just about perfect in every way. I love the whole roast carrot thing, really makes those flavours sing!
Jenn S. says
Thank you so much, Trinity! It’s one of my faves for sure and it’s always a hit when I take to parties!
Cacá says
If I store it in the fridge, how long will it last?
Jenn S. says
It’s never lasted more than 2 days around here because we eat it so fast. 🙂 However, I would think that it would be fine for at least 3-4 days.
Audrey @ Unconventional Baker says
What a great recipe, Jenn! Love the roasted carrot — I make something similar as well, though not with those exact flavors, so now I’m curious to try your take on it.
And lol on the never eating pate. I used to love that stuff as a kid, and then I found out what goes into it and the pate party ended… You can get pretty close to a real pate flavor with mushrooms, but then again who needs to get close to anything when you’ve got delicious things like this to enjoy 🙂
Jenn S. says
LOL, Audrey! Now it’s just a plant based pâté party instead! I wasn’t really concerned about tasting like the real thing…just sounded fun. Thanks for stopping by to comment!
Natalie says
I love eating my veggies with dips <3 This looks much tastier than hummus in my opinion! And I'm not entirely sure what makes a pate a pate either, but it definitely sounds more fun 🙂
Jenn S. says
My girls do call this hummus because we eat so much of it. Definitely lots of flavor here!!
Jasmin says
I really love this paté idea, it has few of my favorite ingredients combined together, so I’m sure it taste great. Pinned as well 🙂
Jenn S. says
Thank you so much for Pinning it! It really is quite flavorful! A nice change from regular hummus for sure!
Linda @ Veganosity says
I love white bean dip so I know that I’d love this pate! I made a roasted carrot soup for dinner last night. Roasting the carrots just brings out the flavor. PInned!