Carrot Hummus

Mikekey *


Serve with pita chips, vegetable sticks or crackers. If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached.


★★★★★ 3 votes

1 Hr 15 Min
Food Processor


  • 1 c
    chopped carrot (no need to peel)
  • 1 can(s)
    (15 oz) garbanzo beans, rinsed and drained (chick peas)
  • 1/4 c
    tahini, stirred well (not sesame oil)
  • 2 Tbsp
    lemon juice
  • 2 clove
    garlic, peeled and quartered
  • 1 tsp
    ground cumin
  • 1/2 tsp
    salt, or to taste
  • 2 Tbsp
    fresh chopped parsley

How to Make Carrot Hummus


  1. n a saucepan, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
  2. In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley.
  3. Cover and chill for at least 1 hour.

Printable Recipe Card

About Carrot Hummus

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern

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