Roasted Balsamic Carrot Hummus


I had to go back and double check my calendar this weekend because I was in disbelief that Easter is on SUNDAY! What?!? It was literally just St. Patrick’s Day. Seriously, where is the time going this year? But I’m definitely not complaining. Tomorrow is our last day of school then it’s SPRING BREAKKKKK!

I’m not excited or anything 😉

So let’s talk Easter today! Do you have any big plans? Going anywhere for the weekend (or week, if you’re on break too)? Best of all, what are you cooking? (P.S. stop back on Friday for an veggie inspired Easter round up!)


Roasted Balsamic Carrot Hummus // pumpkin & peanut butter


I was raised in a pretty Catholic family, so Easter (and Lent) bring back lots of memories for me growing up. As a kid, I always “gave something up” for lent. But I was REALLY bad at it. I’d always start giving something up, like chocolate or ice cream or cookies in my lunchbox, but those 40 days were so darn hard for a 10-year-old to keep up with.

Oh, and my grandma probably wasn’t the best influence either. She created a rule (which she still swears by today) that you don’t have to obey your “sacrifice” on Sundays. Meaning you can eat all the chocolate and cookies and ice cream you want on Sundays, then go back to giving it up during the week. And if grandma said it was ok (and grandma was the best church-goer of us all), than you know I thought it was ok too! Can you tell where I got my sweet-tooth from?


Roasted Balsamic Carrot Hummus // pumpkin & peanut butter

Roasted Balsamic Carrot Hummus // pumpkin & peanut butter


Easter was also a pretty big deal in our house (as with every holiday— my mom is pretty awesome). We’d always come down the stairs to 4 colorful Easter baskets filled to the brim with candy and books and that florescent plastic grass (remember that stuff??). We’d always do your stereotypical Easter egg hunt and my brother would be super competitive with us girls over who found the most eggs. We’d dress up in our fancy Easter dresses and head to church— ohh the pictures I have of some pretty ridiculous outfits my mom liked to dress us in (I’m talking bonnets, gloves, shiny shoes, the works). My dad even dressed up as the Easter Bunny at one of our neighborhood holiday parties— and I think one time was it for him (picture giant furry Easter bunny costume in 80 degree Florida weather…. and humidity).

So to celebrate all those Easter memories from the past and to come, I’ve made you guys a delicious Easter appetizer: Roasted Balsamic Carrot Hummus! I wasn’t quite sure how this was going to turn out when I started it, but I was blown away by how much I LOVE this hummus. I started by roasting the carrots in a little olive oil and lots of balsamic vinegar until they were tender and caramelized. Then, I popped them in the food processor with your typical hummus ingredients, plus some more balsamic, just for good measure.

As soon as I dipped my first pita chip into this stuff, I was in love! It’s the perfect balance of those savory, rustic hummus flavors mixed with the slightly sweet, caramelized balsamic carrots— why did I never think of this before?!?

And I totally recommend making your own pita chips to dip into this addicting hummus. I used Joyful Healthy Eats’ recipe for Homemade Baked Pita Chips and they’re out-of-this-world delicious! Have a wonderful rest of your week everyone and I’ll see you on Friday for a veggie inspired Easter round up!


Roasted Balsamic Carrot Hummus // pumpkin & peanut butter

Roasted Balsamic Carrot Hummus // pumpkin & peanut butter

Roasted Balsamic Carrot Hummus

Serves 8
Prep time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Snack


  • 1 cup baby carrots (or regular carrots, sliced into 2'' pieces)
  • 1 teaspoon extra virgin olive oil (for roasting)
  • 1 teaspoon balsamic vinegar (for roasting)
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 heaping tablespoon tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt (or more to taste)
  • 1/3 cup ice cold water
  • garnish: pine nuts, fresh parsley, olive oil


Step 1
Preheat the oven to 400 degrees F. Toss carrots in olive oil and balsamic vinegar. Roast for 30-35 minutes, or until tender.
Step 2
Once carrots are done roasting, place all the hummus ingredients into a high speed blender or food processor EXCEPT for the water. Blend until ingredients are combined and starting to break down. Slowly add in the cold water as your continue to blend until smooth. Serve with homemade pita chips, veggies, or tortilla chips!

Roasted Balsamic Carrot Hummus // pumpkin & peanut butter



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • Thanks Rachel! I know, right?!? It’s been a crazy (but wonderful) year already!

  1. SO TRYING THIS! Andrew got me a food processor for Christmas and I’ve been looking for the right hummus recipe to try out, THIS IS IT.

    • DO IT! I’ve made two batches already this week— I’m obsessed!

    • Thanks Rebecca! Definitely one of my new favorites hummus recipes!

  2. IKR!! Where has the time gone?!? I seriously CAN’T believe Easter is this Sunday!! And oh my gosh, yum!! This recipe looks amazing! Thanks for sharing girlie!!
    xoxo Cailee!!

    • Right!?! It’s been such a crazy fast year already! Thanks so much Cailee 🙂

    • Thanks so much Liz! I absolutely love these flavors together— especially as a dip!

    • Thanks Emily!! It’s definitely one of my favorite hummus combinations!!

  3. Liz!! These photos are gorgeous!! And I’m crazy-obsessed with balsamic – I never thought of throwing it in hummus! I seriously have to try this!

    • Thanks so much Alexa!! YES I love balsamic too! It’s perfect for caramelizing those carrots and bringing out a little sweetness in this hummus 🙂

  4. This looks ultra creamy and delicious!! I can’t believe yet another Easter has come and gone! I hope you had a lovely one! xx

    • Thanks Erin! Hope you had a wonderful Easter too 🙂

  5. I loved reading about the way you spent Easter as a child. 🙂 And I love this hummus, I’ve made hummus in a 100 different ways but never with carrots.

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