My grandma kept a jar of bright orange pickled carrots on the counter, and every time I opened the fridge as a kid that tangy, sweet smell snagged my attention. I still remember sneaking one with a slap of hummus on the side while she hummed in the kitchen — the crisp bite, the little salt sparkle, the comforting snap. This Carrots Lentil Hummus Salad grew out of that memory: roasted carrots for warmth and caramel, earthy lentils for heft, and creamy hummus to tie it together. It’s easy, colorful, and honestly feels like a warm hug on a plate.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes (roasting + lentils)
- Total Time: 40 minutes
Why This Recipe is Awesome
This salad balances sweet roasted carrots, nutty lentils, and silky hummus in a way that makes you want seconds. It hits textural highs: creamy, tender, and a little crunchy from toasted seeds or onions. It plays well for weeknight dinners, picnic bowls, or as a colorful potluck star — and honestly, it’s so forgiving that even a distracted cook walks away with a winner. Who doesn’t love carrot edges that caramelize into little sweet-bitter jewels?
Ingredients
For the Main Dish:
- 1 lb carrots, scrubbed and cut into 1/2-inch coins or sticks (about 4–5 medium)
- 1 cup brown or green lentils, rinsed
- 3/4 cup hummus (store-bought or homemade)
- 2 cups mixed greens or baby spinach
- 1 small red onion, thinly sliced
- 1 small cucumber, diced (optional)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon maple syrup or honey
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons toasted pumpkin seeds or chopped toasted almonds
- 1/4 cup fresh parsley, chopped
For the Sauce / Garnish (if applicable):
- 1/3 cup plain Greek yogurt or dairy-free yogurt (optional, for creamier dressing)
- 1 teaspoon smoked paprika for sprinkling
- Extra lemon wedges for serving
How I Make It
Step 1:
Preheat your oven to 425°F. Toss the carrots with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cumin, a pinch of salt, and a few grinds of pepper. Spread them on a rimmed baking sheet in a single layer so they roast instead of steam. Slide them into the oven and let them roast for about 20–25 minutes, shaking the pan halfway so the edges get those beautiful, caramelized spots.
Step 2:
While the carrots roast, bring a medium pot of water to a rolling boil and add the rinsed lentils. Simmer the lentils until tender but not mushy — around 18–20 minutes. Drain and toss with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt. Tip: don’t overcook the lentils; they should hold their shape to give the salad texture.
Step 3:
Make the hummus dressing by whisking 3/4 cup hummus with 1/3 cup Greek yogurt (or water for a lighter option) and another tablespoon of lemon juice until you reach a creamy, pourable consistency. If it gets too thick, thin with a tablespoon of water or olive oil. Taste and adjust salt, lemon, or cumin.
Step 4:
When the carrots come out of the oven, they’ll smell sweet and toasty and show edges that look glossy and brown — that’s your cue they’re done. Let them cool for a few minutes so they don’t wilt the greens. In a large bowl combine the mixed greens, warm lentils, roasted carrots, thinly sliced red onion, and cucumber if using. Dollop the hummus dressing and toss gently to coat. You want a mix of creamy hummus and chewy lentils, with bright pops of lemon.
Step 5:
Finish with a sprinkle of toasted pumpkin seeds, chopped parsley, a drizzle of olive oil, and a dusting of smoked paprika. Serve immediately while the carrots still hold a little warmth — that contrast between warm carrots and cool greens makes each bite sing.
Pro Tips
- Roast the carrots on a hot sheet (425°F) to get quick caramelization. Lower temps give you softer, paler carrots.
- Cook the lentils just until tender — set a timer for 18 minutes and taste. Overcooked lentils turn mushy and collapse the salad texture.
- Use plain hummus with good olive oil and lemon for the cleanest flavor. If hummus tastes dry, thin it with a splash of water, not more oil.
- Toast pumpkin seeds or nuts in a dry skillet until they pop and smell nutty — it adds surprising crunch and aroma.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap lentils for canned chickpeas (drained, rinsed) — chickpeas add a firmer bite and make it more classic hummus-salad. (Gluten-free and vegetarian.)
- Replace hummus with tahini-lemon dressing for a nuttier, more open flavor; expect a slightly thinner dressing.
- Use tofu or grilled chicken breast if you want extra protein; chicken changes this to a non-vegetarian bowl but keeps it hearty. Cook poultry to 165°F.
- For dairy-free, skip the Greek yogurt and thin hummus with water or extra lemon; still creamy and allergy-friendly.
Variations & Tips
- Make it spicy: add a minced jalapeño to the dressing or a pinch of cayenne to the roasted carrots.
- Kid-friendly: swap smoked paprika for sweet paprika and keep the carrots cut into fun shapes.
- Grain bowl twist: serve over warm quinoa or farro for a cozier, more filling meal.
- Herb-forward: swap parsley for cilantro or mint for a bright, fresh finish.
- Sweet-savory twist: fold in pomegranate seeds for jewel-like bursts of sweet-tart flavor.
- Make it brunch-ready: top with a soft-poached egg so the yolk authors its own dressing.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Roast the carrots and cook the lentils up to 2 days ahead. Store separately in airtight containers in the fridge. Toss with greens and hummus just before serving so the salad stays fresh and the greens don’t soggy-up.
- Can I double the recipe?
- Sure thing. Use two baking sheets for the carrots so they roast evenly; you don’t want to pile them up. Lentils scale easily in a larger pot.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The carrots will show golden, caramelized edges and smell sweet and toasty. Lentils should hold their shape yet give slightly when you bite them — tender, not mushy.
- What if I don’t have ingredient X?
- No panic: swap fresh parsley for dried oregano in a pinch (use less), and use sunflower seeds if you don’t have pumpkin seeds. Canned lentils or chickpeas work for a pantry-friendly fix.
How I Like to Serve It
I plate this salad with a warm pita or crusty bread and a tall glass of iced tea in summer, or alongside roasted chicken in cooler months. It shines at potlucks because it looks bright and composed, and it makes great leftovers for lunch in a mason jar. Pair it with a crisp white wine or a citrusy sparkling water.
Notes
- Store leftovers in the fridge for up to 3 days; keep dressing separate if possible. Reheat roasted carrots briefly in a 350°F oven to revive their edges.
- If you add meat, cook to a safe internal temperature of 165°F for poultry.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!