This carrot hummus is delicious! An elegant, sweet and savory twist of the classic chickpea hummus that pairs well with meat, fish, falafel and other grilled veggies.
A mouth-watering carrot dip that is naturally sweet but still bright and vibrant, loaded with homegrown carrots with a hint of garlic and lemon and a subtle nuttiness from the tahini. It's a divine and versatile condiment and can be served as a dip, spread, sauce or condiment.
It's naturally dairy-free, gluten-free and vegan.
This recipe is best made with homegrown carrots as they are more rich in flavor. When your garden produce a good amount of carrots. Try making this amazing carrot hummus. You won't regret it!
This dip pairs well with my amazing Sunflower seed crackers recipe on this site.
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What is carrot hummus?
Carrot hummus is a crowd pleasing dip. A light and fresh dip/spread packed with flavor where sweet carrots are replacing chickpeas in an otherwise traditional hummus recipe. The raw carrots are cut into small pieces and blended with nutty sesame flavored tahini and a hint of lemon and garlic. This tasty and versatile carrot hummus is a divine condiment that can be served as a dip, spread or sauce. It pairs perfectly with almost anything.
Carrot hummus Ingredients
- Carrots
- tahini
- olive oil - extra virgin
- garlic
- lemon - juice
- cumin - ground
- fresh thyme leaves
- salt and pepper
See recipe card for quantities.
How to make this recipe
Step 1: Peel and cut the carrots into small pieces.
Step 2: Add the chopped carrots and all the other ingredient in a food processor.
Step 3: Blend until smooth.
Step 4: Remove the lid, scrape down the sides and blend again for a couple of minutes.
Step 5: Check and adjust the seasoning.
Step 6: Serve and enjoy!
Hint: Blend long and slow. Give your food processor plenty of time to process, up to 5 minutes total, scraping down the sides as needed.
Substitutions and Variations to this recipe
- You can substitute the carrots for beetroot in this recipe.
- Half the amount of carrots can be substituted for cooked chickpeas for a carrot flavored chickpea hummus.
- The fresh thyme can be replaced with other herbs like oregano, rosemary or parsley.
- Add crumbled feta, goat cheese, chilli, dukka or chopped fresh herbs as a topping to the finishing product.
Equipment
- potato peeler
- high-powered blender or food processor
- chopping board
- knife
Storage
Store this hummus covered in the fridge. Good for 6-7 days.
It can be frozen in zip-lock bags for 2-3 months.
Stir well before serving, as natural separation can occur while storing.
Top Tip
The flavour and texture of this dip is best when served at room temperature: Let it sit at room temperature for 15 minutes before serving if it was chilled in the refrigerator.
Whip the base: Blend your tahini and lemon juice alone for 60 seconds first before adding the other ingredients. This creates an aerated, creamy base.
Carrots are the hero ingredient in this dip: Use homegrown or fresh, organic, local carrots for a superior rich flavor.
Skip bottled lemon juice: Always use freshly squeezed lemon juice for a bright taste.
Choose a good quality tahini: Invest in a smooth, pourable, tahini brand that isn't bitter.
Carrot hummus Serving suggestions
This recipe can be a dip, condiment, sauce or spread, so the serving suggestions are endless. Below are a few serving ideas:
- As a dip for veggie sticks, crackers, pita chips or these Zucchini garlic bites
- Use it as a spread in sandwiches, wraps or burgers
- As a condiment for cooked meat, fish, falafel, roasted or grilled vegetables
FAQ
You likely need more salt. Salt brings out the nutty flavor of the tahini. Add a small pinch at a time, or add a splash more fresh lemon juice for brightness.
Check your tahini. Some brands are naturally bitter. Balance a bitter batch with extra lemon juice, a pinch of salt, or a small drizzle of maple syrup or honey.
Yes, you can substitute the raw carrots for cooked or roasted ones and it works really well too. However I prefer the freshness and brightness of the raw carrots in this recipe.
This carrot hummus is super easy to make, ready in 10 minutes and taste way better than store bought ones.
I always have this dip in my fridge as it's perfect for a quick, healthy, convenient snack and it goes well with almost everything. It's delicious and loved by everyone!
Making this carrot hummus is a great way to use up an abandonment of homegrown carrots. Your family will love you for it!
Did you make this carrot hummus recipe? Please leave me a comment and rating below. I love to hear from you!
What is your favorite food to serve with this dip?
Related
Looking for other condiment recipes? Try these:
Carrot hummus
Equipment
- 1 potato peeler
- 1 Kitchen mixer
- 1 chopping board
- 1 knife
Ingredients
- 3 medium size Carrots
- ¼ cup tahini
- 3 tablespoon olive oil - extra virgin
- 1 clove garlic
- 4 tablespoon lemon juice freshly squeezed
- 1 tsp cumin - ground
- fresh thyme leaves only
- salt and pepper
Instructions
- Peel and cut the carrots into small pieces
- Add the chopped carrots and all the other ingredient in a food processor.
- Blend until smooth.
- Remove the lid, scrape down the sides and blend again for a couple of minutes.
- Check and adjust the seasoning.
Notes
Invest in good tahini: Choose a smooth, pourable, tahini brand that isn't bitter.
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