If you don't like carrots or hummus, snap out of it and try this insanely good and easy Roasted Carrot & Ranch Hummus. 

There are so many different ways to make hummus. Try my other flavored hummus recipes:  Honey Drizzled Roasted Garlic Hummus is made with chick peas and tahini paste and is special enough to be called party-worthy. Green Healthy Hummus is made with edamame and is the prettiest bright green color.

Jump to:

• Ingredients
• Instructions
• Hummus Pitas
• Equipment
• Recipe
• Storage

Hummus is a food my boys either love or hate, depending on the day. I've played super sleuth to try to figure out what exactly contributes to these hot and cold feelings but I think it's just kids being kids. After noticing my kids gobbling down veggies and ranch the other day though, I got to thinking: what if I combined homemade hummus with ranch!

I've come to grips with the fact that Ranch or Blue Cheese dressings is one of most people's favorite ingredients. Therefore there are a lot of opportunities to use these foods to encourage the intake of other healthy foods.  In this creamy hummus recipe, I combined the power of ranch with white beans and roasted carrots, to create this Roasted Carrot & Ranch Hummus.

Ingredients

This simple recipe contains fresh ingredients that are easy to find in your local grocery store, but are a bit different than a classic hummus:

• Fresh chopped carrots (shape of chop does not matter)
• Extra virgin olive oil
• White beans (16 oz) (drained and rinsed)
• Ranch dressing of choice
• Assorted dippers like cut up veggies, pita chips, pita bread, etc.

​Exact quantities are in the recipe card below.

Instructions

1. Preheat oven to 400 °F.
2. Line a baking sheet with foil or parchment paper. Place sliced carrots on baking sheet and drizzle with olive oil. Toss to coat. Arrange carrots in a single layer. Roast in pre-heated oven for 20 minutes. Remove from oven and allow to cool slightly, about 3-5 minutes.
3. In a powerful blender or food processor add the white beans, cooked carrots, and ranch dressing. Blend or pulse until smooth and creamy, about 3 minutes. Serve immediately with pita and fresh veggies or spread hummus on just about anything.

Hummus Pitas

If you'd like to try making pita triangles yourself, try this homemade pita chip recipe from The Mediterranean Dish. This recipe would work well for a pita pocket that you could stuff with all kinds of things like hummus, feta cheese, red onion, cherry tomatoes... the options are limitless. There are many good recipes for pita, but if you have busy days like I do you can opt for the convenience of sliced veggies and store bought pita bread. 

Equipment

The right equipment is key to achieving a smooth consistency for this recipe. I prefer a powerful food processor and have this Cuisinart one. There are a lot of good brands out there but I've only had a Cuisinart and loved them.

Another option is to use a high powered blender. I find that using a blender is more finicky with dips like this because there has to be enough liquid to get it to blend properly. I think this recipe does have enough liquid to work properly but I would recommend using a jar that is made for dips or nut butters.

Blendtec, which is the brand I have, has a small twister jar that works great for this kind of job. I'm sure other brands work well too, I just don't have experience with them.

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Recipe

Storage

Serve and enjoy immediately, or store in an airtight container in the fridge for 3-5 days.

This recipe made its debut at a blogger event and it had everyone asking for more, even the non-hummus-liking folks. My hunch was proved true: everybody loves them some ranch. I'd love to know what your favorite hummus flavor is, so tell me in the comments or find me on Instagram! And be sure to browse my other easy healthy eating recipes while you're here.

For the love of hummus (again) and apparently ranch too,

Jenna