Easy 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.

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.

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.

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).

4. Add the drained chickpeas, olive oil, tahini, crushed garlic, lemon juice, ground cumin and salt and pepper to the blender, along with 2 tbsp 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

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 tbsp 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. 

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
Cauliflower 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

Easy Carrot Hummus

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.

5 from 3 votes

Print Pin Rate

Course: Dips and Spreads

Cuisine: American, Middle Eastern

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 10

92 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 2 cups (300g) chopped carrots
• 1 can (15oz/400g) chickpeas (reserve the water from the can)
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 garlic clove crushed
• 2 tsp 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 tbsp 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.

Recipe 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 tbsp 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 Information

Calories: 92kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4284IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.