This simple Carrot Hummus uses canned garbanzo beans and steamed carrots to make a smooth, orange dip. It is great for busy days or small parties. If you enjoy carrot treats, try these carrot cake cookies for a sweet follow-up.
Why make this recipe
Carrot Hummus is bright, healthy, and easy. It gives a sweet carrot flavor with the classic hummus creaminess. Make it when you want a fresh dip or a fast snack that feels special.
How to make Carrot Hummus
You will blend cooked carrots with garbanzo beans and tahini, then add lemon, garlic, cumin, and olive oil until smooth. Use a food processor or a high-speed blender. Taste and add more lemon, salt, or cumin to match your liking.
Ingredients :
1 can garbanzo beans (drained ), 2/3 cup tahini, 3 carrots (steamed & chopped ), 1/3 cup olive oil, 2-3 zest & juice lemons (about 1/3 cup of lemon juice), 2 cloves garlic (chopped ), 1 teaspoon cumin (or more, to taste), 1 teaspoon kosher salt, veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices. See images below for ideas. (optional )
Directions :
Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt if necessary.
Serve in a bowl with toppings (optional). See suggestions for topping ideas.
How to serve Carrot Hummus
Serve cold or at room temperature. Scoop with fresh veggies, pita, or crackers. You can also spread it on sandwiches or toast. For a fresh side, try it with a simple carrot raisin salad to keep the carrot theme.
How to store Carrot Hummus
Put hummus in an airtight container. Keep it in the fridge for up to 4–5 days. Stir before serving if the oil separates. For longer storage, freeze in small portions for up to 2 months; thaw in the fridge.
Tips to make Carrot Hummus
- Steam carrots until very soft so the hummus blends smooth.
- Use good olive oil for flavor.
- Start with less lemon or salt and add more after tasting.
- If too thick, add a little water or extra olive oil while blending.
Variation
- Roast the carrots for a deeper, sweet flavor.
- Add smoked paprika or cayenne for heat.
- Stir in fresh herbs like parsley or cilantro for brightness.
- Use roasted red pepper for a different color and taste.
FAQs
Q: Can I use dried chickpeas instead of canned?
A: Yes. Cook dried chickpeas until soft, then drain and use. You may need a bit more liquid.
Q: Is tahini required?
A: Tahini adds the classic hummus taste. You can skip it, but the flavor and texture will change.
Q: How do I make it smoother?
A: Peel and steam carrots well, use warm chickpeas, and blend longer. Add olive oil or a little water to reach the texture you want.
Q: Can I make this vegan?
A: Yes. All main ingredients are plant-based.
Conclusion
For a roasted take and more technique tips, see this Roasted Carrot Hummus recipe on Foolproof Living that shows how roasting changes the flavor. For a spice-forward version, read the Moroccan-Spiced Carrot Hummus recipe from The Kitchn for ideas.
Carrot Hummus
Ingredients
Main Ingredients
- 1 can garbanzo beans (drained)
- 2/3 cup tahini
- 3 medium carrots (steamed & chopped)
- 1/3 cup olive oil use good quality for flavor
- 2-3 lemons (zest & juice, about 1/3 cup of lemon juice) adjust to taste
- 2 cloves garlic (chopped)
- 1 teaspoon cumin or more to taste
- 1 teaspoon kosher salt adjust to taste
Optional Ingredients
- various veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices for toppings
Instructions
Preparation
- In a food processor or blender, combine the garbanzo beans, tahini, steamed carrots, lemon juice, lemon zest, chopped garlic, cumin, and salt.
- While the motor is running, slowly drizzle in the olive oil and blend until the mixture is smooth.
- Taste and adjust seasoning if needed, adding more olive oil, lemon juice, garlic, cumin, or salt as necessary.
- Transfer the hummus to a bowl and serve with optional toppings.