Carrot Hummus

Carrot Hummus


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This simple, healthful recipe for Carrot Hummus is a tasty way to get your recommended daily dose of beta carotene and fiber. Make it and spread on sandwiches or dip fresh vegetables for an added kick.

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Chicago, IL

Time needed

70 min preparation + 8 min cooking

Serving Size / Yield

4 servings


  • 1 C. chopped carrots
  • 1 15 Oz. can of garbanzo beans
  • 1/4 C. tahini
  • 2 tsp. lemon juice
  • 2 garlic cloves
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt

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In a covered small saucepan, cook one cup of chopped carrots in boiling water for 6 to 8 minutes, then drain. Then, combine the carrots, one fifteen-ounce can of garbanzo beans, 1/4 cup tahini, 2 tsp lemon juice, 2 cloves garlic, 1/2 tsp ground cumin, and 1/4 tsp salt in your food processor. Blend until your mixture is smooth, then transfer to a serving bowl and stir in 2 tsp of fresh parsley.

Cover and chill your hummus for at least one hour.  Just stir in a little water, one tablespoon at a time, if it's too thick. Serve it with assorted dippers, like carrots, broccoli, peppers, or pita chips. Or combine all of them into a delicious hummus platter.

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