Carrot-Squash Hummus Layered Dip Recipe

What’s a party without dip? Just a gathering, I guess. And every party needs a layered dip. Like that Mexican 7 layer dip recipe—you know the one with refried beans, sour cream, cheese, tomatoes, and…three other things.

It’s delicious! But I can’t do beans. And only limited dairy. So, that leaves a lot of things off the table for me.

So when I stumbled upon a carrot hummus recipe, I knew I was onto something I could definitely use to layer on all kinds of other good things I can have. And love.

So this carrot-squash hummus layered dip recipe came about from a Frankenstein approach. I took the idea of making a bean-free hummus, combined it with a layered Greek dip recipe I love, and turned out this dip recipe that I think is greater than the sum of its parts (who says that? I’m such a dork.)

I have made this layered dip recipe for family holiday gatherings, and it would also make a great Super Bowl dip recipe. Here’s why. It isn’t a mayo or sour cream-based dip, so it can stand to sit on the table for a bit without worrying about it. It’s also a hearty vegetarian option if you have some of those coming to your party. And without the cheese, I suppose it could satisfy your vegan friends, too. But trust me, your meat-eating friends will like it, too. Just don’t tell them about the vegetarian or vegan part.

Here’s how to make this thing:

Preheat oven to 400.

On a large baking sheet, arrange in a single layer:

1 lb carrots, peeled, cut into 1” pieces

2 lb butternut squash, cubed

3 cloves garlic, whole, skin-on

Olive or canola oil

Cayenne pepper, to taste

Cumin, to taste

Ginger, to taste

Roast for 1 hour.

Remove skin from garlic. Transfer entire contents of baking sheet into to food processor.


1 jar roasted red peppers, drained

juice of one lemon

Process until it reaches your desired consistency (I like to leave it a bit chunky). Spread in bottom of dish.

Top with:

1 cup seedless cucumber, diced

1 cup cherry tomatoes, halved

½ cup kalamata olives, halved

¼ cup green onions, sliced

¼ cup feta cheese

Serve with vegetable sticks or slices, endive leaves, crackers, chips.

Leftovers are great in a pita pocket or spread on hearty bread.


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