Carrot hummus

By Kayb
February 26, 2011

Author Notes:

I love carrots, and I love hummus. It just made sense to me that they'd work together, so I tried it. And they did! In a true fusion meal, I spread some of it on a piece of naan I'd brought home from the Indian restaurant, folded it over, and it made a great light lunch.


Serves: several


  • 1 15-oz can chickpeas, drained and rinsed
  • 1 pound carrots
  • 1 tablespoon grated ginger root
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon coriander
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • kosher salt, to taste
  • Aleppo pepper, to taste
  • olive oil
In This Recipe


  1. Peel carrots (or not, as you choose), and cut into half-inch chunks; steam or boil until al dente, but not mushy-soft. Remove from heat and cool enough to touch comfortably.
  2. Combine everything except the salt, aleppo pepper and olive oil in a food processor. Blend until it reaches the degree of smoothness you want, adding oil gradually as needed.
  3. Taste and season with salt and Aleppo pepper to your taste.
  4. Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.

More Great Recipes:
Hummus|Middle Eastern|Vegetable|Carrot|Bean|Make Ahead|Serves a Crowd|Gluten-Free|Vegetarian|Vegan|Snack|Appetizer

Reviews (5) Questions (0)

5 Reviews

boulangere February 27, 2011
What a great idea! Just lately I'd been thinking how tired I've become of hummus. It's everywhere.
hardlikearmour February 27, 2011
Great idea. I eat hummus with baby carrots all the time, but never thought to merge them.
Author Comment
Kayb February 26, 2011
I was pleasantly surprised. It didn't occur to me, but I bet it'd be great with roasted carrots, too; will have to try that next time!
Author Comment
Kayb February 26, 2011
Oops. MrsL, that was supposed to be a replay to you.
mrslarkin February 26, 2011
This sounds delicious!!