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    You are here: Home / Recipes / Menu / Appetizers + Snacks + Bites / Carrot Hummus

    Carrot Hummus

    Sep 19, 2021 · 10 Comments

    11720 shares
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    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.

    purple carrot hummus topped with garbanzo beans, zest, fresh herbs, spices and olive oil; in a black bowl on a black background

    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!

    purple carrot hummus topped with green herbs and spices and olive oil; in a light bowl and background
    topped with minced green herbs, olive oil and spices

    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 carrot hummus topped with pink, purple and green thinly sliced radishes, nuts and seeds; in a black bowl on a dark background; overhead shot
    carrot hummus topped with thinly sliced colorful radishes, nuts, seeds and spices
    purple carrot hummus topped with nuts and flaky sea salt in a black bowl; overhead shot on a white background.
    topped with nuts and flaky salt
    side angle shot of purple carrot hummus in a black bowl topped with garbanzo beans, herbs, spices and olive oil
    carrot hummus topped with garbanzo beans, herbs, zest, olive oil and spices
    purple carrot hummus topped with olive oil, herbs, seeds and spices in a white bowl; overhead shotI
    topped with olive oil, herbs, seeds and spices
    purple carrot hummus topped with lemon zest, fresh herbs and olive oil; side angle shot on a light background
    topped with minced green herbs, olive oil and spices

    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.

    Food Photographer Daniela Gerson holding a bunch of purple carrots on a white background
    purple on-the-inside-and-outside carrots!

    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!

    Orange carrot hummus topped with nuts, seeds, olive oil, edible flowers and spices; overhead and close up shot.
    carrot hummus made with orange carrots!

    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. 
    purple carrot hummus with crunchy toppings surrounded by pita chips; overhead shot
    carrot hummus served with homemade pita chips!
    purple carrot hummus in a black bowl topped with colorful radishes, nuts, crispy chickpeas, seeds and spices; overhead shot on a white background

    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!

    Side angle shot of purple carrot hummus in a black bowl with colorful toppings
    purple carrot hummus topped with garbanzo beans, zest, fresh herbs, spices and olive oil; in a black bowl on a black background
    Print Recipe
    4.75 from 4 votes

    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!
    Prep Time15 mins
    Total Time15 mins
    Course: Appetizer, Side Dish
    Cuisine: Californian
    Servings: 8
    Author: Daniela Gerson

    Ingredients

    • 1 can garbanzo beans drained
    • 2/3 cup tahini
    • 3 carrots steamed & chopped
    • 1/3 cup olive oil
    • 2-3 zest & juice lemons about 1/3 cup of lemon juice
    • 2 cloves garlic chopped
    • 1 teaspoon cumin or more, to taste
    • 1 teaspoon kosher salt

    For the Toppings

    • veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices. See images below for ideas. optional

    Instructions

    • Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender.
    • With the motor running, slowly drizzle in the olive oil and blend until smooth.
    • Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt if necessary.
    • Serve in a bowl with toppings (optional). See suggestions for topping ideas.

    Notes

    • 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. 
    *Note: to steam the carrots, use a steamer basket if you have one. Otherwise, bring about an inch of water to boil in pot, place the chopped carrots and steam until tender, about 10-20min. Larger pieces of carrot will need more time.
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making carrot hummus waves in the kitchen!
    Dragon Carrot Hummus with Crunchy Toppings and Sea Salt, in a black bowl in the center of the frame, on a grey/white background.
    Carrot Hummus with lime zest, parsley, za'atar, and olive oil drizzle. Overhead shot on a blue white background, right side of bowl is cut off.
    Holding purple dragon carrots, on a blue/white background.
    Carrot Hummus Recipe with whole Garbanzo Beans, Lemon Zest, Parsley, Sumac, Flaky Sea Salt and a drizzle of olive oil. Overhead shot, left side cut off, on a black background.
    Holding a bunch of dragon carrots on top, and the dragon carrot hummus on the bottom.
    « Apple Cake
    Roasted Rainbow Carrots »

    Reader Interactions

    Comments

    1. Dina and Bruce says

      October 21, 2018 at 11:37 pm

      We love this so much! Post notifications are definitely on now!

      Reply
      • Daniela says

        October 21, 2018 at 11:46 pm

        YAYA! Really appreciate the feedback! Thanks so much :). ?

        Reply
    2. Orlee Rabin says

      December 06, 2018 at 7:04 pm

      5 stars
      I have eaten this and can say it is truly a crowd pleaser - both delicious and gorgeous!!!!

      Reply
      • Daniela says

        December 15, 2018 at 6:35 pm

        You are too kind!!! Thank you Orlee :)!

        Reply
    3. Jacqueline says

      December 17, 2018 at 4:23 pm

      5 stars
      Can’t wait to make it.
      All excited?????

      Reply
      • Daniela says

        December 17, 2018 at 4:53 pm

        So happy to hear that!!! Thank you :). ???

        Reply
    4. Nataly says

      May 18, 2020 at 9:09 am

      What tahini brands do you recommend!?

      Reply
      • Daniela Gerson says

        May 18, 2020 at 9:11 am

        Great question I’ll add it to the post! I love Soom Tahini and Seed & Mill. Do you have any go to brands? And I’m so stoked that your making this hummus :)!

        Reply
    5. Cindi says

      June 12, 2020 at 1:52 pm

      4 stars
      Thank you so much for this. I have a ton of purple carrots, and have juiced and blanched and frozen and canned, and I needed something new. This hit the spot. I thought there was just a little something missing and added a little bit of scotch bonnet hot sauce, and we really like it like that. Solid recipe. Thank you!

      Reply
      • Daniela Gerson says

        September 29, 2020 at 11:58 am

        Absolute pleasure and I'll have to try it with a bit of hot sauce too ~ that sounds delish! And that's so rad that ya have a ton of purple carrots :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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