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

Prep Time25 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 1 .5 cups
Author: Jenna Braddock, RD


  • 1 ½ cups fresh chopped carrots (shape of chop does not matter)
  • 1 teaspoon extra virgin olive oil
  • 1 can white beans (16 oz) drained and rinsed
  • ½ cup All natural ranch dressing of choice
  • Assorted dippers like cut up veggies (pita bread, crackers, etc.)


  • Preheat oven to 400 °F.
  • 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.
  • 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 cut veggies or slather on just about anything.