.svg)
Sign Up for new Healthy Recipes
Introduction
Hummus, the beloved Middle Eastern dip made from chickpeas, has been a staple in the region for centuries. Its origins can be traced back to ancient Egypt and the Levant, where it was enjoyed as a simple yet nourishing spread. This carrot hummus recipe puts a modern, nutritious spin on the classic by introducing the vibrant orange vegetable. The addition of carrots not only adds a natural sweetness but also a boost of vitamin A and fiber. It's a dish that celebrates the flavors of the Mediterranean while embracing a more health-conscious approach.
Ingredients
• 1 pound (454g) carrots, peeled and cut into 1-inch pieces
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup (60ml) tahini (sesame seed paste)
• 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
• 2 garlic cloves, minced
• 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 cup (60ml) water, plus more if needed
Step 1:
Add the carrots, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, cayenne pepper (if using), and salt to the bowl of a food processor or blender.
Step 2:
Process or blend the ingredients until smooth and well combined, stopping to scrape down the sides as needed.
Step 3:
With the machine running, slowly add the water through the feed tube and process until the desired consistency is reached. Add more water, 1 tablespoon at a time, if the mixture seems too thick.
Step 4:
Taste and adjust seasoning with more salt or lemon juice, if desired.
Step 5:
Transfer the carrot hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of smoked paprika or ground cumin.
Q: Can I make this carrot hummus ahead of time?
A: Yes, you can make this carrot hummus a day or two in advance. Store it in an airtight container in the refrigerator until ready to serve.
Q: Is this recipe vegan and gluten-free?
A: Yes, this carrot hummus recipe is both vegan and gluten-free, making it suitable for those following a plant-based or gluten-free diet.
Q: Can I use a different nut or seed butter instead of tahini?
A: Absolutely! If you don't have tahini on hand or need a nut-free option, you can substitute it with an equal amount of almond or cashew butter.
• For a creamier texture, use roasted or steamed carrots instead of raw.
• Substitute the tahini with almond or cashew butter for a nut-free option.
• Add a handful of fresh herbs like parsley or cilantro for extra flavor and color.
• This hummus is vegan and gluten-free, making it suitable for various dietary needs.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
Serve the carrot hummus with fresh vegetables, pita bread, or crispy flatbread for dipping.
Store leftover carrot hummus in an airtight container in the refrigerator for up to 5 days.
Prepare the ingredients ahead of time to make the blending process quick and easy.
- For a creamier texture, use roasted or steamed carrots instead of raw.
- Add a handful of fresh herbs like parsley or cilantro for extra flavor and color.
- Adjust the amount of water to achieve your desired consistency, ranging from thick and creamy to thinner and more dip-like.
For a nutty twist, substitute the tahini with almond or cashew butter for a nut-free option. You can also add roasted spices like cumin or coriander for extra warmth and depth.
Pair this carrot hummus with fresh vegetables like cucumbers, bell peppers, and radishes for dipping. It also pairs nicely with warm pita bread or crispy flatbread crackers. For a refreshing beverage, try serving it with a glass of lemonade or mint iced tea.
This dish can be enjoyed year-round, but carrots are at their peak in the spring and fall months.
This recipe contains sesame seeds (from the tahini) and may contain traces of tree nuts if substituting with almond or cashew butter.
