Carrot Hummus
A bright and creamy carrot hummus that works beautifully with every color of the carrot rainbow. Smooth, vibrant, and ready in minutes.
Servings: 8
Ingredients
- 1 (15oz) can garbanzo beans drained
- 2/3 cup tahini
- 3 medium carrots steamed & chopped (about 1 cop)
- 1/3 cup olive oil
- 2-3 lemons, zest & juice
- 2 cloves garlic roughly 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 the seasoning, adding more olive oil, lemon juice, garlic, cumin, or salt as needed.
- Transfer to a bowl and serve with toppings if desired.
Notes
- Quality matters. Use the best tahini you can find.
- For smoother hummus, peel the chickpea skins off. For an even silkier texture, start with dried chickpeas instead of canned.
- Get creative with toppings - try chickpeas, nuts, seeds, fresh herbs, spices, a drizzle of olive oil and more.
- Hummus thickens in the fridge. Stir in 1 tablespoon of cold water at a time to loosen it back to your preferred consistency.
- Leftover hummus keeps in the refrigerator for about 1 week.