An easy Navy 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 Navy Bean Hummus does the trick so well, they like to eat it by the spoonful!
Ingredients you need
Ingredient notes and substitutions
Navy beans ~ Navy beans are small white beans that get really creamy when cooked, which is why they work great in this dip recipe.
All 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]
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.
Carrots ~ Carrots boast high amounts of vitamin A, vitamin K, and potassium. They also contain many powerful antioxidants. [source] They’re sweet and slightly earthy and taste so delicious when roasted.
Bell Pepper ~ I use a jarred roasted red bell pepper for convenience. It has a sweet smoky flavor that works so well in this recipe.
If you don’t have jarred, you can chop a fresh bell pepper and throw it on the baking sheet with the carrots to roast. Because it won’t be as soft and moist as the jarred kind, you may need to add additional liquid to the hummus when puréeing.
Walnuts ~ Walnuts are high in unsaturated fats and omega-3 fatty acids. They also contain protein and fiber are a heart-healthy food! [source] They blend up really well without the need for soaking.
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.
Spices ~ I like the combination of dried basil and smoked paprika. They offset the sweetness of the carrots and peppers.
Peel and chop the carrots and onion. Drizzle with olive oil and place them in an even layer on a rimmed baking sheet to roast for 15 minutes.
Add the walnuts to the to baking sheet and roast another 10 minutes until the vegetables are tender and the walnuts are starting to darken.
Add them to the food processor with the remaining ingredients and process until smooth. Add additional olive oil 1 tablespoon at a time, if needed, to thin out the consistency of the dip.
Homemade navy bean 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.
Recipe pro tips for success
~ Place a sheet of parchment paper on the baking sheet so the veggies don’t stick. It makes for easier clean up, too!
~ Use raw shelled walnuts. Don’t add the walnuts to the pan until there is just 10 minutes left of roasting. Otherwise they may burn.
~ For a nut-free option, use raw shelled pumpkin seeds instead of walnuts.
~ Be sure to drain and rinse the canned navy beans before adding to the food processor.
~ Any variety of white bean may be used if you don’t have navy beans.
~ For a gluten-free option, be sure to use gluten free tamari, not soy sauce.
~ For a soy-free option, use coconut aminos, instead of tamari.
~ Serve with crackers, pita chips, or fresh cut raw vegetables. Spread it on sandwiches or wraps. Or dollop it on grain bowls.
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!
Navy beans are a type of white bean. There are several varieties of white beans. While they differ in size, shape, texture, and taste, generally they can be used interchangeably.
Yes! Even traditionally made hummus is vegan as it’s made with just a handful of plant based ingredients.
Yes! Hummus, in general, is a healthy dish. It’s high in fiber, vitamins, minerals, antioxidants, protein, and healthy fats.
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.
More easy hummus recipes
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.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
- 1 tablespoon olive oil plus more as needed for consistency
- 2 cups peeled and chopped carrots
- 1 small onion chopped into big pieces
- 1 can (15 oz) navy beans drained and rinsed well under cold water
- 1 roasted red pepper from a jar
- 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
- Preheat oven to 400°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.