Go Back
+ servings
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.
Print Recipe
4.75 from 4 votes

Carrot Hummus

A deliciously healthy carrot hummus, adaptable to every possible color of carrot, easily made by pureeing all ingredients in a food processor.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


  • 1 can chickpeas 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

  • handful of fresh herbs such as chopped parsley, za’atar, some more lemon zest, big salt flakes, olive oil, or anything else your heart desires for sprinkling on top optional


  • Combine the chickpeas, tahini, chopped steamed carrots, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor.
  • 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 as needed. I like mine extra garlicky and lemony!
  • Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.


  • Use the best possible tahini you can find.
  • I recommend using a food processor to blend all the ingredients together. If you don’t own one, a blender or a mortar and pestle and lots of elbow grease work as well.
  • Using dried chickpeas will create an even better flavor than canned, but take more time. I *highly* suggest ya try with dried chickpeas sometime.
  • Get creative and play around with adding different spices in the hummus.
*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.