Learn how to make this quick and easy homemade Carrot Hummus with simple ingredients in 5 minutes from a dietitian!
Believe it or not, this recipe is inspired by the carrot hummus served with pita bread and raw veggies at Top Golf. ⛳ In fact, so much of my recipe inspiration comes from eating out - this carrot hummus recipe is no exception!
While I often eat hummus with carrots, I had never thought to use carrots to make hummus. And when I went searching for recipes, I noticed that most recipes tell you to use roasted carrots.
Well, I don't know about you, but I'm always looking for ways to save time. So, I started experimenting with using raw instead of roasted carrots and it worked like a charm!
It turns out that carrots add a delicious twist to an otherwise traditional hummus recipe😍
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Why You'll Love This Recipe
- Quick and Easy Roasting carrots isn't 'quick,' so I'll show you how to make hummus using raw carrots. With a few simple steps, you'll have homemade hummus ready to serve in no time!
- Kid-Approved If your kids like hummus, they'll love this hummus recipe!
- Plant Based Made with chickpeas and carrots, which come from plants.
- Meal Prep This recipe makes almost 2 cups of hummus, so you can either plan out several meals to use up hummus or separate it into two airtight containers and freeze one for later.
Dietitian Tip
The American Heart Association recommends finding ways to eat more beans and legumes as a way to increase fiber intake and reduce intake of saturated fat and cholesterol.
In addition to fiber, protein, essential fatty acids, and various minerals, Chickpeas and hummus contain a variety of important nutrients that you won't find on nutrition facts labels, such as carotenoids and isoflavones.
Serving hummus as a dip or spreading it on a wrap is a great way to incorporate more legumes into your diet.
Ingredient Notes
- Chickpeas Use one can of chickpeas or garbanzo beans (they are essentially the same thing). Chickpeas are a legume that offers several health benefits.
- Carrots Good source of fiber and beta carotene. Carrots add a subtle sweetness to this recipe.
- Tahini Gives this hummus recipe the 'classic hummus' taste. Can be found in the international, 'natural,' or 'organic' section in the grocery store. Tahini is made from ground sesame seeds. It looks a lot like peanut butter, but it has a different flavor.
- Lemon Juice Use fresh lemon juice. It adds to the classic hummus flavor.
- Olive Oil I use extra virgin olive oil. I tried making this recipe without oil and I did not like the texture. Olive oil definitely adds to the creaminess of the hummus.
- Optional Seasoning I decided to use dried basil and thyme instead of fresh herbs or cumin when making this hummus recipe because some people don't like cumin and many people don't keep fresh herbs on hand. Still, you are the one that will be eating this, so feel free to add cumin or use fresh herbs if it's what you like!
How to Make Carrot Hummus in 5 Minutes
Here is a summary of how to make Carrot Hummus the easy way. For the full recipe with a complete list of ingredients and instructions, scroll down to the recipe card.
- Add rinsed and drained chickpeas to a high-powered blender. Then add the remaining ingredients. Add the carrots last.
- Blend until a smooth and creamy consistency is reached.
How to Serve Carrot Hummus
- Dip Either serve this hummus as is or top it with a drizzle of olive oil and pumpkin seeds. Pita chips, warm pita bread, pretzel thins, and blanched or raw veggies all taste delicious when dipped in hummus.
- Spread Use hummus as a spread for wraps or sandwiches.
- Pasta Sauce Thin out hummus using broth or water to make a unique pasta sauce.
- Salad Dressing Thin out some of the hummus to make a dressing for a Mediterranean salad.
Helpful Tips
- Be sure to rinse and drain the chickpeas before adding them to the blender.
- Use fresh whole garlic cloves instead of jarred for the best flavor.
- Use a tamper fit for your blender to keep the ingredients moving as it blends.
- Basil and thyme are optional but add a subtle flavor.
- If you like your hummus extra creamy, roast carrots first or add another tablespoon of olive oil.
- You can make this hummus without oil, but it will be very gritty and not have the same creamy texture.
- Salt is a key ingredient in this hummus recipe. It was hard to decide how much to recommend adding to this recipe. If you aren't used to salty food, start by adding only one teaspoon salt.
- If you are used to saltier food, taste the hummus after it is finished blending before deciding whether or not you want to add more.
- I've made this in a food processor and there were small pieces of carrot that didn't blend in well. See the picture in the post for what it looked like.
- If you don't have a high-speed blender, I'd suggest turning this into roasted carrot hummus instead by roasting the carrots first. It will take a little longer, but it will be worth it.
Questions You May Have
Yes, you can freeze hummus in an airtight, freezer-safe container but it's important to know that the texture won't be the same once it's defrosted.
Allow frozen hummus to defrost in the refrigerator overnight.
You can make hummus without oil, but I don't recommend it. The smooth texture that everyone appreciates from hummus is from the oil. I learned this myself when I tried to make this recipe without oil.
Store leftover carrot hummus in an airtight container in the refrigerator or freezer.
You definitely can use purple carrots, but I'm not convinced that you'll like the color of it.
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📖 Recipe
5-Minute Carrot Hummus
Equipment
Ingredients
- 15½ ounces canned chickpeas One 15½ ounce can of chickpeas, rinsed and drained.
- 2 carrots Medium sized. One cup sliced raw carrots.
- 3 tablespoons tahini
- ¼ cup lemon juice freshly squeezed
- 3 cloves garlic skins removed
- 3 tablespoons olive oil extra virgin
- 1¼ teaspoon salt
Instructions
- Place all of the ingredients in a high-speed blender, adding the carrots last.15½ ounces canned chickpeas, 3 tablespoons tahini, ¼ cup lemon juice, 3 cloves garlic, 3 tablespoons olive oil, 1¼ teaspoon salt, 2 carrots
- Start on low speed. Gradually increase the speed, blending until a smooth and creamy consistency is reached.
- Serve right away or store in an airtight container and refrigerate to be enjoyed later.
Notes
- Use a tamper to keep the ingredients moving as it blends.
- I've made this in a food processor and there were small pieces of carrot that didn't blend in well. See the picture in the post for what it looked like.
- Basil and thyme are optional but add a nice subtle flavor. If you like the taste of cumin, add a pinch of it before blending.
- If you like your hummus extra creamy, try roasting the carrots first or add another tablespoon of olive oil.
- You can make this hummus without oil, but it will be very gritty and not creamy.
- Salt is a key ingredient in this hummus recipe. It was hard to decide how much to recommend adding. If you aren't used to salty food, start by adding only one teaspoon of salt.
- If you are used to saltier food, taste the hummus after it is finished blending before deciding to add more.
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