Carrot Hummus

Carrot hummus is a bright twist on the classic dip, blending sweet roasted carrots with creamy chickpeas, tahini, garlic, and lemon. I love how its earthy sweetness pairs with a hint of spice and citrus.

Compared to the regular hummus, it tastes a bit sweeter and less earthy with a lighter, softer texture.

It’s the kind of dip I make for weekend picnics, quick lunches, or colorful spreads when friends drop by unexpectedly.

How to Pair

• Warm pita bread
• Seeded crackers
• Fresh cucumber slices
• Roasted cauliflower florets
• Grilled chicken skewers
• Falafel patties
• Olive tapenade
• Chilled white wine

Try this simple carrot hummus here:

his easy recipe uses simple pantry ingredients and delivers a consistent, silky texture every tim

• servings: 4
• prep time: 10 minutes
• cook time: 15 minutes
• total time: 25 minutes
• calories: ~180 kcal per serving
• cuisine: Middle Eastern-inspired
• course: Appetizer / Snack

Ingredients

• 2 cups carrots, peeled and sliced
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1–2 tbsp lemon juice (adjust to taste)
• 1 clove garlic
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 2–4 tbsp water (to adjust texture)

Instructions

1. Bring a small pot of water to a boil. Add the carrots and cook for 12–15 minutes until very soft (easily pierced with a fork). Drain well.
2. Let the carrots cool slightly so they don’t overheat the blender.
3. In a blender or food processor, add cooked carrots, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin.
4. Blend until smooth.
5. Add water 1 tablespoon at a time and continue blending until you reach a creamy, spreadable consistency.
6. Taste and adjust salt or lemon juice if needed.
7. Serve immediately or chill for 30 minutes for better flavor.

Nutrition (per serving)

• calories: 180 kcal
• protein: 5 g
• fat: 9 g
• carbohydrates: 22 g
• fiber: 6 g
• sugar: 6 g
• sodium: 220 mg

Notes

• For extra smooth hummus, blend longer (2–3 minutes) and scrape down the sides.
• If you don’t have tahini, you can substitute with peanut butter or omit it (flavor will be slightly different but still good).
• Use fresh lemon juice for the best flavor.
• Store in an airtight container in the fridge for up to 4 days.
• Drizzle a little olive oil on top before serving for a richer taste.