Grilled Carrots with Hummus Pumpernickel and Dill

Recipe sponsored by Sabra.

I was looking to make a healthy appetizer for a backyard BBQ and thought it would be fun to blacken some carrots on the grill. When you give carrots a nice char on the outside they get super sweet and are perfectly tender in the center. They also have a natural handle if you keep the stems attached! When the carrots came off the grill, I brushed them with Sabra hummus and sprinkled some chunky pumpernickel breadcrumbs on top. Finished off with a little fresh dill, this appetizer was fun, unique, handheld deliciousness. This Saturday is National Hummus Day, and this dish is a fun and easy way to celebrate!
Homemade pumpernickel breadcrumbs really gave this dish a great flavor and crunch. Toast the bread in the oven at 400 for about 15 minutes until it is crisp, then take it out and crumble it up. Get those carrots on the grill. Make sure you toss them with oil and salt first. Get them nice and blackened. Brush the hummus onto the plate, then add the carrots and brush them with more hummus. So good! The bread is crunchy and chewey and goes really well with the tender carrots and smooth hummus. The blackened carrots are super sweet and earthy and are balanced by the salty hummus.

Grilled Carrots with Hummus Pumpernickel and Dill

  • 7 small carrots stems attatched
  • 2 slices pumpernickel bread
  • 1 cup Sabra Hummus
  • 2 tablespoons chopped fresh dill


  1. Toss the carrots with some oil and season with salt and pepper.
  2. Toast the bread in the oven at 400 for about 15 minutes until crisp. Break with your hands into large breadcrumbs.
  3. Grill the carrots on high on all sides until blackened.
  4. Brush some hummus onto a plate. Place the carrots on top. Brush with more hummus.
  5. Top with the breadcrumbs and dill and serve.