Quick Carrot Hummus Recipe

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Initially, when I tried making Carrot Hummus, I would end up making something that resembled a carrot soup rather than a creamy hummus. But when I followed my grandma’s tricks, I could make a delicious Carrot Hummus in no time.

She used to say, It’s not what you add, but how you add and when you add it makes all the difference. So I turned to her tricks, like roasting the garlic instead of adding it raw, and blending warm ingredients in stages rather than all at once.

I even peeled the chickpeas for the extra creamy flavor (it was a bit of a chore, but worth it). The result was excellent, and trust me, when you find yourself in trouble and need a watery dip, this recipe is a lifesaver.

With a few techniques and thoughtful preparations, you can make Carrot Hummus that’s better than store-bought and full of personal flair. Check out the complete recipe with some expert tips below.

What's In The Post

Equipment Required

Blender: Use a blender to puree chickpeas and carrot for the hummus.
Bowl: Take a large bowl to add the blended hummus.
Knife: Chop the carrots into small pieces before you blend them.
Spoon: Stir in the spices using a measuring spoon.
Measuring Cup: To add water or any other liquid, I use a measuring cup.

Carrot Hummus Ingredients & Substitutions

Note: This recipe is big enough to serve six portions. If you want to make more or less, you must adjust the recipe accordingly.

½ Cup Carrots
½ Cup Canned Chickpeas
2 Tablespoons Olive Oil
2 Tablespoons Tahini
3 Cloves Garlic
1 Tablespoon Lemon Juice: You can also add a spoon of vinegar if you don’t have lemons.
2 Teaspoons Ground Cumin
1 Teaspoon Black Pepper
Salt to taste

Preparation And Cooking Time

Preparation Time	Blending Time	Total Time
10 Minutes	15 Minutes	25 Minutes

How To Make Carrot Hummus At Home

Step 1

Take a blender and add the finely chopped carrot chunks to it, followed by Tahini and canned chickpeas.

Step 2

Further, add ground cumin, garlic cloves, olive oil, lemon juice, salt, and pepper to the blending jar and blend until you achieve smooth hummus.

Step 3

Garnish it with pumpkin seeds and serve to enjoy.

Expert Tips That I Recommend

Roast the garlic to acquire the umami rich taste to your hummus.
I prefer peeling off the chickpeas when I have time for extra creamy flavors.
For smoother and perfect consistency, I also recommend you use warm chickpeas and carrots to blend.
While blending, you can add cold water, as it emulsifies with tahini very well and creates a fluffy texture.
The most important thing is to balance the liquids carefully as it impacts the texture. I prefer using a measuring cup while adding the water.

FAQs About Carrot Hummus

Should I boil or roast the carrots? Which is better?

You can both roast and boil the carrots before blending. However, roasting adds a deep caramelized flavor and removes excess moisture and boiling gives a milder taste. So, if you ask me I would suggest roasting the carrots is better than boiling for sure.

Why is my hummus grainy and not smooth?

This usually happens when the chickpeas or carrots are not blended properly and sometimes the liquid added is not enough.

Why does my hummus taste bland?

You will have to use the measuring spoons to add spices and salt as per the quantity of hummus. It tastes bland only because either it doesn’t have enough acid or is not seasoned properly.

Should I blend everything at once of in stages?

I would suggest you blend in stages to achieve enehanced flavors and thick texture. You can blend the tahini with lemon juice and garlic first, then chickpeas and carrots in batches followed by water and oil.

Nutritional Information Per Serving

A great thing about Carrot Hummus is that it’s both wholesome and flavorful. Made with nutrient-rich carrots and protein-packed chickpeas, it offers a satisfying blend of natural sweetness and creamy texture.

Calories	177 kcal
Carbohydrates	11 g
Protein	4 g
Fat	14 g
Saturated Fat	2 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	8 g
Sodium	19 mg
Potassium	195 g
Fiber	3 g
Sugar	2 g
Vitamin A	2700 IU
Vitamin C	4 mg
Calcium	46 mg
Iron	2 mg

One of the best things about Carrot Hummus is how easily it fits into a variety of dietary lifestyles. It’s naturally free of gluten, soy, and nuts, making it a great option for those with common food sensitivities.

Recipe Variation For Different Diets

Nut-Free: To make it completely nut-free you can replace tahini with sunflower seed butter.

Storing and Reheating The Recipe

Storing

Refrigrator: Store this hummus in airtight container and then put it in the refrigerator for up to 4 days.
Freezer: For freezing, you can put the hummus in portions and then store it up to a month.

What To Serve With This Recipe

Carrot hummus is best served with warm, fluffy pita bread or crunchy pita chips, which provide a perfect contrast to its creamy texture. Fresh, crisp vegetables like cucumber slices, carrots, radishes, and bell pepper strips are also excellent choices for a lighter, refreshing pairing.

For a heartier option, use it as a flavorful spread in wraps or sandwiches, especially with Grilled Vegetables, Falafel, Szechuan Vegetables, or chicken. It also shines as part of a Mezze Platter, alongside marinated olives, feta cheese, dolmas, and roasted nuts.

Printable Version

More Recipes That You Can Try

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Conclusion

Making Carrot Hummus has become a little ritual for me roasting the carrots, peeling the chickpeas (when I have the patience!), and blending everything into this creamy, flavorful goodness. It’s funny how something that once felt like a kitchen disaster turned into one of my go-to recipes, all thanks to a few simple tips passed down from my grandma.

I hope this recipe brings you the same kind of joy it brings me, whether you are sharing it at a gathering, packing it into your lunch, or just sneaking spoonfuls straight from the bowl. Don’t stress about perfection, just have fun with it, taste as you go, and make it your own.

Quick Carrot Hummus Recipe

Equipment Required

Carrot Hummus Ingredients & Substitutions

Preparation And Cooking Time