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    Home » Recipes » Dips and Sauces

    Easy Carrot Hummus

    Published: Sep 10, 2019 · Modified: Dec 8, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for carrot hummus

    This carrot hummus is super easy to make and tastes delicious. The carrots give it a lovely subtle sweetness and that pretty orange color. Make it in just 10 minutes with 7 simple ingredients. Suitable for vegan, dairy-free and gluten-free diets.

    Looking down at a bowl of carrot hummus next to fresh carrots and a teaspoon of seeds.

    Carrot Hummus

    This carrot hummus is a delicious twist on the classic chickpea and tahini dip.

    It's soft, light, fluffy and super easy to make! Trust me. It couldn't be much easier.

    I like to use carrot hummus in sandwiches and wraps, on falafels, for a party, barbecue or tailgate. And of course, for dipping fresh vegetables into. Heck, it's so good I'm sure you'll find loads of uses for it.

    Close up of a bowl of creamy carrot hummus topped with seeds

    How to make carrot hummus - step by step tutorial

    Let me show you in pictures just how quick and easy carrot hummus is to make.
    Scroll down for the full recipe in the recipe card.

    How to make carrot hummus part 1
    1. Chop the carrots and cook until soft. You can steam, boil or even roast them. 
    2. Add the cooked carrots to a high speed blender (a food processor or hand blender will work too, but might take a little longer).
    3. Drain the chickpeas over a bowl to catch the chickpea water (aquafaba).

    how to make carrot hummus recipe part 2
    4. Add the drained chickpeas, olive oil, tahini, crushed garlic, lemon juice, ground cumin and salt and pepper to the blender, along with 2 tablespoon of the chickpea water. The chickpea water helps it to get really smooth and fluffy, but is optional.
    5. Blend until smooth. 
    6. Enjoy!

    ingredients for carrot hummus recipe

    Ingredients for Carrot Hummus

    You will need:
    Carrots
    Chickpeas
    Olive Oil
    Tahini
    Garlic
    Lemon Juice
    Ground Cumin

    Scroll down for the full recipe

    Cook's Tips

    I've simply steamed the carrots, but you could also boil or roast them for this hummus. I've done that often and it's delicious.

    Add a large pinch of smoked paprika for a beautifully smoky taste.

    Leave out the cumin and add in some fresh dill - it pairs well with carrots.

    You can use a blender, hand blender or food processor to whiz up the hummus. A high speed blender gives best results, but with the other methods you'll just have to blend for a bit longer and scrape the sides down more often.

    My trick for an extra soft and fluffy hummus is to add 2 tablespoon of the chickpea water (aquafaba) when blending. This is optional though!

    Double this recipe for a party or crowd.

    This recipe is great if your carrots are looking a bit old and past their best. Just whiz them into a tasty hummus and help to reduce food waste.

    I like to serve it with some mixed seeds, a sprinkling of ground cumin and a little drizzle of olive oil. 

    A bowl of easy carrot hummus recipe, next to carrots and toasted sourdough bread.

    Serving Suggestions

    Try it on toast for breakfast

    As a dip for raw veggies

    Use it instead of butter or mayo in sandwiches

    It's perfect with falafels

    Try it on salad or in a Buddha bowl

    Looking for more hummus recipes? Try these!
    Pea hummus
    Beet hummus

    Have more carrots to use up? Here are some more great carrot recipes:
    Carrot Moscow Mule Cocktail
    Carrot Pizza with Carrot Pizza Sauce
    Coconut Carrot Flapjacks
    Sweet Potato Carrot Soup
    Carrot Jam
    Vegan Carrot Cake
    Carrot Lentil Hot Dogs
    Carrot Maple Cake (not vegan)

     

    Get the Carrot Hummus Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my easy carrot hummus recipe! I love hearing from my readers, and you all allow me to do what I love and write this UK food blog! I love sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    Looking down at a bowl of carrot hummus next to fresh carrots and a teaspoon of seeds.

    Easy Carrot Hummus

    Kate Hackworthy | Veggie Desserts
    This easy carrot hummus is bursting with flavor. It's quick and easy, plus the carrots give it a subtly sweet taste and beautiful orange color.
    4.91 from 11 votes
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    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dips and Spreads
    Cuisine American, Middle Eastern
    Servings 10
    Calories 92 kcal

    Equipment

    • Saucepan
    • Colander/Drainer
    • Can opener
    • high speed blender

    Ingredients
     

    • 2 cups (300g) chopped carrots
    • 1 can (15oz/400g) chickpeas (reserve the water from the can)
    • 2 tablespoon olive oil
    • 3 tablespoon tahini
    • 1 garlic clove crushed
    • 2 teaspoon lemon juice
    • 1 tsp ground cumin
    • salt and pepper

    Instructions
     

    • Steam or boil the carrots until soft. You could roast them too.
    • Drain the chickpeas over a bowl to collect the chickpea water (aquafaba).
    • Add the carrots and chickpeas, plus 2 tablespoon of the chickpea water, to a blender along with all the other ingredients.
    • Blend for a few minutes until thick and creamy. You may need to scrape the sides down occasionally.
    • Serve with vegetables or spread onto toasted sourdough.

    Video

    Notes

    • I've simply steamed the carrots, but you could also boil or roast them for this hummus. I've done that often and it's delicious.
    • Add a large pinch of smoked paprika for a beautifully smoky taste.
    • Leave out the cumin and add in some fresh dill - it pairs well with carrots.
    • You can use a blender, hand blender or food processor to whiz up the hummus. A high speed blender gives best results, but with the other methods you'll just have to blend for a bit longer and scrape the sides down more often.
    • My trick for an extra soft and fluffy hummus is to add 2 tablespoon of the chickpea water (aquafaba) when blending. This is optional though!
    • Double this recipe for a party or crowd.
    • This recipe is great if your carrots are looking a bit old and past their best. Just whiz them into a tasty hummus and help to reduce food waste.

    Nutrition

    Calories: 92kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 22mgPotassium: 161mgFiber: 2gSugar: 2gVitamin A: 4284IUVitamin C: 2mgCalcium: 28mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Dip and Sauce Recipes

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    • Grape Compote
    • Mango Puree
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    Reader Interactions

    Comments

    1. Alma Pretorius

      October 03, 2022 at 5:23 am

      5 stars
      wow..... this recipe is fantastic!!!!! I used peanutbutter instead if Tahini. Spread the hummus on pizza dough, topped with thawed frozen peas, chilli oil and Mozzarella.... fab. Later used the hummus as dip for fresh apple slices

      Reply
    2. Laura

      July 25, 2022 at 7:04 am

      5 stars
      Yum!! We added a Tablespoon of Sriracha sauce for a spicy kick -so good! Thanks for the recipe

      Reply
    3. Anamika @ Supplement Crunch

      September 26, 2019 at 12:56 pm

      5 stars
      This is a genius dish, I can’t wait to try it!

      Reply
    4. Jenny Jarrett

      September 11, 2019 at 4:48 pm

      Hallo. Please can I make carrot hummus without the chick peas. They don’t agree with me!

      Reply
      • Mary K

        May 22, 2021 at 4:48 pm

        5 stars
        I used your recipe as a guideline and changed some things because I never met a recipe I didn’t “sass”.
        What I changed: I used sunflower butter instead of tahini. I put a lot of Microplaned fresh ginger in it. I put fresh lime juice in addition to fresh lemon juice. I changed all the amounts because I was only using one can of chickpeas. I think you could make this very nicely with white beans also. I loved all the garnish that was in the picture and I used the same seeds. You could also use chopped pistachios. I also garnished with pomegranate arils. Thanks for the idea. It’s a great basic dip recipe.

        Reply
    5. Keith Hill

      September 10, 2019 at 6:44 pm

      Recipe says 1 tablespoon of cumin. Did you mean teaspoon?

      Reply
      • Kate Hackworthy

        September 11, 2019 at 11:40 am

        Sorry! Yes, I've amended it now.

        Reply
        • Kathleen

          June 18, 2022 at 10:02 pm

          5 stars
          Wonderful easy recipe Great tasting thank you. !!!!

          Reply
    6. Beth

      September 10, 2019 at 6:41 pm

      5 stars
      This recipe sounds so delicious just the way it is, but when you mentioned adding smoked paprika, I was sold! Tasty and unique!

      Reply
    7. Allison

      September 10, 2019 at 6:34 pm

      5 stars
      I had never thought to add carrots to hummus - what a great idea. Delicious!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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