• Kim Campbell

Carrot Hummus

Updated: Jun 22, 2018

This is slightly sweet and savory hummus is perfect as a dip or as a sandwich filler.

Yields: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes


4 carrots, peeled and cut into large chunks

3 garlic cloves, peeled

¼ cup water

¼ cup lemon juice

2 tablespoons tahini

One 15-ounce can garbanzo beans, drained and rinsed (or 1 ½ cups cooked chickpeas)

1 teaspoon ground cumin

¼ teaspoon sea salt

¼ teaspoon black pepper


1. Put the carrots in a medium pot and add just enough water to cover them. Bring to a boil over high heat, reduce the heat to medium-low, and cook until tender, 10 to 15 minute. Drain and rinse under cold running water

2. Combine the garlic, water, lemon juice, and tahini in a food processor and blend until mixed well. Add the cooked carrots, chickpeas, cumin, salt, and pepper and process until smooth. Serve.

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