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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
colander or drainer
high speed blender
- 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
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.
- 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.
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