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Recipe

Quick Carrot Hummus

10
Mins
Prep time
10
Mins
Cook time
2
Serves

This easy carrot hummus recipe is a delicious twist on the classic dip, made with sweet grated carrots, protein-packed chickpeas, lemon juice, and warming spices like cumin and fennel. The carrots are gently cooked in olive oil until soft and then blended into a smooth, creamy paste that’s perfect as a healthy snack, spread, or party dip. Naturally vegan, gluten-free, and full of flavour, this homemade carrot hummus pairs beautifully with fresh veggies, crackers, or warm pita bread.

Gluten Free
Vegan
Vegetables
Vegetarian
Quick Carrot Hummus

This quick carrot hummus is an easy use it up recipe that transforms leftover carrots into a classic dip with a twist. It’s the perfect dish for entertaining or snacking. This recipe is ideal for when you have old carrots and need a clever way to avoid food waste. It’s so easy to cook grated carrots until soft and blend with chickpeas and spices. Ultimately, turning simple ingredients into a vibrant orange dip that tastes amazing with crackers, veggie sticks, or warm pita bread! This dip is also endlessly flexible as you can swap the carrots for sweet potato or pumpkin, use whatever spices you have in the cupboard, and adjust the lemon and garlic to suit your taste. So, when you’re facing carrots that need using, give this quick carrot hummus a try!

Need

350g carrots, peeled and grated
100ml olive oil
300gm cooked chickpeas
Juice 1 lemon
2 cloves garlic, crushed
1 tsp ground cumin
½ tsp fennel seeds
1 tsp salt
Freshly ground black pepper
2 tbsp water

How

  1. Cook grated carrot in olive oil over low heat until very soft and oil becomes orange in colour.
  2. Remove from heat and blend with cooked chick peas, lemon juice, garlic, ground cumin, fennel seeds, salt, pepper and water.
  3. Blend until a smooth paste. Add more water if mix is too thick.
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