Carrot Hummus (Smoky OR Spicy!)


Buck tradition with this brilliant carrot hummus! Unlike ordinary hummus, the tahini is omitted for a mellower, sesame-free flavor. And carrots are whizzed for pleasant sweetness and a good dose of healthy carotenoids. To amp up the flavor, it contains two options for the spices. One is southwestern with smoked paprika, and the other is curry, which pairs nicely with the orange hue.

Savory Spiced Carrot Hummus DipThis smoky or spicy carrot hummus recipe with photo was shared with us by Libby’s Table.

This simple carrot hummus is perfect as a dip or spread, and makes a perfect sandwich accompaniment for school and work lunch boxes. To make a sandwich, spread 2 tablespoons of the carrot hummus on a slice of whole grain bread (your choice of “just” dairy-free or gluten-free, too). Top with avocado, tomato, turkey (omit for vegan / vegetarian) and finish with a second piece of whole grain bread.

Special Diet Notes & Options: Carrot Hummus

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, tree nut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

That said, feel free to experiment with other favorite vegetables. Cooked parsnips in particular are a tasty option that will give you more of a natural hummus hue.

Carrot Hummus (Smoky OR Spicy!)
Prep time
Total time
Serves: 8 servings
  • 1 can cooked sliced carrots, drained and rinsed
  • 1 can organic garbanzo beans, drained and rinsed
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 garlic cloves
  • 1 teaspoon smoked paprika or curry powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon black pepper
  • ¼ cup extra-virgin olive oil
  1. In a food processor, blend together the carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. While the processor is running, slowly pour in olive oil. Process until smooth.
  2. Store leftover hummus in a sealed container for up to 10 days in the refrigerator.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Sounds great! I can imagine that the carrot adds a subtle, natural sweetness, so that pairing with a bit of spice sounds like a perfect balance. Gotta try it ASAP.

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