Roasted Carrot Hummus Bowl
This Roasted Carrot Hummus Bowl is creamy, colorful, and full of warm Mediterranean-inspired flavor. Sweet roasted carrots pair with chickpeas, crisp cucumber, fresh herbs, and a lemony yogurt sauce for a healthy bowl that feels fresh but still satisfying.
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Nutrition (per serving)
Why You’ll Love This Recipe
This recipe is simple, bright, and perfect for a healthy lunch or light dinner. The roasted carrots add sweetness, the hummus makes the bowl creamy, and the chickpeas give it a satisfying plant-based protein boost.
Ingredient Highlights
Carrots become tender and naturally sweet when roasted, while hummus creates a creamy base. Chickpeas add protein and fiber, cucumber brings crunch, and fresh parsley or mint keeps the bowl refreshing. A lemon yogurt sauce adds tangy flavor and ties everything together.
Step-by-Step Instructions
Step 1: Preheat the oven to 200°C.
Oven preheating to 200°C for roasting carrots.
Step 2: Place the sliced carrots on a baking tray.
Sliced carrots arranged on a baking tray before seasoning.
Step 3: Add olive oil, paprika, cumin, salt, and black pepper, then toss until coated.
Carrot slices tossed with olive oil, paprika, cumin, salt, and black pepper.
Step 4: Roast for 18 to 20 minutes, or until the carrots are tender and lightly browned.
Roast for 18 to 20 minutes, or until the carrots are tender and lightly browned.
Step 5: In a small bowl, mix Greek yogurt with lemon juice until smooth.
Greek yogurt and lemon juice mixed into a smooth sauce in a small bowl.
Step 6: Spread hummus into two serving bowls.
Creamy hummus spread at the bottom of two serving bowls.
Step 7: Top with roasted carrots, chickpeas, cucumber, and fresh herbs.
Hummus bowl topped with roasted carrots, chickpeas, diced cucumber, and fresh herbs.
Step 8: Drizzle with lemon yogurt sauce and add optional toppings if desired.
Roasted carrot hummus bowl finished with lemon yogurt sauce and optional toppings.
Step 9: Serve with warm flatbread or enjoy as a bowl.
Finished roasted carrot hummus bowl served with warm flatbread.
What to Serve With
Serve this bowl with warm flatbread, grilled fish, lentil salad, cucumber tomato salad, or roasted eggplant. It also works well as a healthy meal-prep lunch.
FAQ
Can I use baby carrots?
Yes. Baby carrots work well, but they may need a few extra minutes to roast.
Can I make this vegan?
Yes. Use a dairy-free yogurt or replace the yogurt sauce with tahini lemon sauce.
Can I make this ahead of time?
Yes. Store the roasted carrots and toppings separately, then assemble before serving.
Can I add more protein?
Yes. Add lentils, boiled eggs, tofu, falafel, or extra chickpeas.
Ingredients
- 3 medium carrots, sliced into sticks
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chickpeas, drained and rinsed
- 1/2 cup hummus
- 1/2 cucumber, diced
- 2 tablespoons fresh parsley or mint, chopped
- 1 tablespoon lemon juice
- 1/3 cup Greek yogurt
Step-by-Step
- 1
Step 1: Preheat the oven to 200°C.
- 2
Step 2: Place the sliced carrots on a baking tray.
- 3
Step 3: Add olive oil, paprika, cumin, salt, and black pepper, then toss until coated.
- 4
Step 4: Roast for 18 to 20 minutes, or until the carrots are tender and lightly browned.
- 5
Step 5: In a small bowl, mix Greek yogurt with lemon juice until smooth.
- 6
Step 6: Spread hummus into two serving bowls.
- 7
Step 7: Top with roasted carrots, chickpeas, cucumber, and fresh herbs.
- 8
Step 8: Drizzle with lemon yogurt sauce and add optional toppings if desired.
- 9
Step 9: Serve with warm flatbread or enjoy as a bowl.
Recipe
Roasted Carrot Hummus Bowl
Ingredients
- 3 medium carrots, sliced into sticks
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chickpeas, drained and rinsed
- 1/2 cup hummus
- 1/2 cucumber, diced
- 2 tablespoons fresh parsley or mint, chopped
- 1 tablespoon lemon juice
- 1/3 cup Greek yogurt
Instructions
- 1
Step 1: Preheat the oven to 200°C.
- 2
Step 2: Place the sliced carrots on a baking tray.
- 3
Step 3: Add olive oil, paprika, cumin, salt, and black pepper, then toss until coated.
- 4
Step 4: Roast for 18 to 20 minutes, or until the carrots are tender and lightly browned.
- 5
Step 5: In a small bowl, mix Greek yogurt with lemon juice until smooth.
- 6
Step 6: Spread hummus into two serving bowls.
- 7
Step 7: Top with roasted carrots, chickpeas, cucumber, and fresh herbs.
- 8
Step 8: Drizzle with lemon yogurt sauce and add optional toppings if desired.
- 9
Step 9: Serve with warm flatbread or enjoy as a bowl.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.