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.
This 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.
- 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.
- Store leftover hummus in a sealed container for up to 10 days in the refrigerator.