Carrot Hummus

A very easy-to-make and deliciously healthy carrot hummus that’s easily adaptable to ever color of the carrot rainbow! Simply mix all ingredients in a blender or food processor until smooth!

Hummus is a spread from the Middle East traditionally made from chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic, cumin and salt.

Why this Recipe Works

• The carrots! Adds a fun, healthy and slightly sweet twist to classic hummus + creates and unexpected pop of color!
• Quick & easy! Mix all ingredients in a blender or food processor. That’s it!
• Ultra-smooth & creamy! By using *almost* equal parts tahini to garbanzo beans.

Classic Hummus: Garbanzo beans. Tahini. Olive Oil. Garlic. Lemon. Salt. Cumin.
Carrot Hummus: same as above + carrots

If it’s a veggie it can be a hummus flavor!

How to Make this Recipe

• Place all ingredients, aside from the olive oil, in a food processor or blender and process/puree.
• With the motor running, slowly drizzle the olive oil in.
• Taste and season with additional salt as needed. All done!
• Add toppings when serving such as: veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices. Optional + see images below for ideas!

Purple Carrots

The very first carrots ever cultivated were actually purple! Followed by the yellow and white ones. Then in the 17th century, a strain of carrot was developed by the Dutch that contained higher amounts of beta-carotene and those became the first orange carrots.

Over time, these new orange carrots became the norm and that's a wrap on this brief and abridged carrot history.

Note: Many varieties of purple carrots are yellow or orange on the inside. Only the purple-on-the-inside-and-outside carrots will create the rich purple-licious hue seen in these pics. Though all will create a deliciously healthy carrot hummus.

Different Flavors of the Carrot Rainbow

In terms of taste, there’s subtle variation in flavor between carrot colors, albeit very slight and most notable when eaten raw.

Purple carrots are much sweeter and slightly spicier than their orange counterparts.

This recipe can be made with all the colors of the carrot rainbow: purple, red, coral, orange, yellow and white.

All carrots colors create a *very* similar tasting hummus!

Cooks Tips

• Quality matters. Use the best possible tahini you can find.
• For a smoother hummus, peel the garbanzo bean skins off. For an even smoother hummus, start with dried chickpeas.
• If you have a blender or food processor, now is the time to use it! If you don’t, a mortar and pestle + lots of elbow grease works too.
• Get creative with toppings options. See suggestions in recipe + all the different images for inspiration.
• Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again
• Leftover hummus will keep in the fridge a week. 

Stoked on hummus??? I got YA!

Check out all my hummus-licious varieties: beet hummus,  butternut squash hummus, black tahini hummus, easy 7 layer hummus dip, hummus with spiced lamb and last def not least, classic hummus.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!