Carrots are combined with savory ingredients to make this carrot hummus recipe both a colorful and delicious way of staying on a healthy diet. You’ll love this creative twist on the classic hummus recipe. Make your carrots and hummus dip ahead and serve chilled with veggies and crackers.
I love serving hummus as a condiment for my vegan black bean burgers. And this carrot hummus adds both color and flavor. But you can also serve it as a dip with some air fryer tortilla chips. Having some go-to finger foods is important these days!
Why This Recipe is a Winner
- Using raw carrots keeps this hummus recipe so easy to make and colorful, too
- Adding peanut butter instead of tahini keeps this recipe easy and affordable, without sacrificing creaminess or flavor
- Balsamic vinegar is a perfect flavor pairing with carrots, making each bite so irresistibly delicious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Chickpeas — I use a 15-ounce can of chickpeas.
- Carrots — You’ll need a couple of raw carrots or several baby carrots.
- Balsamic vinegar — If you don’t like balsamic vinegar, you can substitute lemon juice.
- Spices — You’ll need garlic powder, ground cumin, turmeric, and dried basil.
- Tamari — This is a gluten-free soy sauce. If you don’t have issues with gluten, substitute soy sauce.
- Peanut butter — Tahini (sesame butter) can be expensive so peanut butter gives the same smooth consistency. It works because this is such a flavorful hummus. However, you can substitute tahini if you prefer.
- Olive oil — I prefer using extra virgin olive oil for my hummus dishes because it has the best flavor.
How to Make Carrot Hummus
I love making homemade hummus because it’s so easy. This recipe uses canned chickpeas to make the process even easier. I read a tip recently that you can make homemade hummus even creamier by cooking the chickpeas a little longer.
- Process all ingredients in a food processor (or blender) until combined.
- Add water 1 tablespoon at a time until you get the desired consistency.
- Drizzle olive oil over the top before serving.
Garlic and Hummus
Let’s talk about garlic. Because I like to use garlic powder in my hummus recipes rather than fresh. Why? because I find fresh garlic packs too much of a kick. And I like spicy foods (a lot!), but there’s something about fresh garlic that doesn’t sit well with me.
If you’re going to use fresh garlic, be sure to use only one clove and I find it helps to remove the green vein that runs through the middle of the garlic. Another idea would be to use Garlic Confit. The garlic here is slow-roasted so it’s much milder. You can use garlic-infused olive oil, too!
- Carrot hummus with turmeric is even healthier because we all know that turmeric is nutritious. To make the turmeric more bioavailable, be sure to add a grind or two of fresh ground black pepper too.
- If you like a kick, add a tablespoon or two of sriracha to make this carrot sriracha hummus recipe. But I realize not everyone likes spicy carrot hummus dip. So, be sure to have some sriracha on the side for those who love their carrot hummus sriracha infused. Like me!
- You can also add 1/2 teaspoon of dried ginger for carrot ginger hummus. I love the flavor of ginger and carrot together which is why I made this carrot ginger soup.
Roasted Carrot Hummus
If you’d rather have roasted carrot hummus, begin by heating your oven to 400°F degrees. Place the chopped carrots along with a tablespoon of olive oil on a baking sheet. Toss the carrots to make sure they’re evenly coated in the oil.
Roast carrots about 20 minutes in the oven until tender and caramelized.
Remove from the oven and set them aside to cool about 10 minutes before transferring to the food processor along with the rest of the hummus ingredients. Pulse to combine and enjoy!
Are chickpeas healthy?
Chickpeas are a legume with a lengthy and impressive list of nutritional benefits. Because they’re high in fiber, they’re also filling. In addition, you’ll get protein, iron, folate, and minimal carbs (for people watching their carbs).
What do you eat hummus with?
The traditional way to eat hummus is to cut pita bread into pieces and dip the pita into the hummus. Or spread the hummus over the pita. And that is a great option, be we also use tortilla chips, crackers, and even fresh vegetables. Here are some more unusual ways to serve hummus:
- Use hummus instead of mayo on your next sandwich
- Add a dollop or two of hummus to your salads
- Serve with carrot sticks for a healthy alternative to crackers
- Use hummus instead of sour cream on a baked potato
- Try dipping your air fryer french fries in this carrot hummus
- Speaking of air fryers, you can also use this hummus as a dip for Air Fryer Falafel. It’s colorful and so flavorful!
- If you don’t have an air fryer, you could make Baked Falafel instead.
There are so many options for using hummus in different areas of your diet!
More Hummus Ideas
If you love this vegan carrot hummus, here’s even more vegan hummus recipes you’ll like too:
- 15 oz can chickpeas
- 1 cup carrots , roughly chopped
- 1 tablespoon balsamic vinegar , or lemon juice
- 2 teaspoons garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon dried basil
- 1 tablespoon tamari
- 2 tablespoons peanut butter
- 2 to 4 tablespoons water for desired consistency
- 1 to 2 tablespoons olive oil to drizzle on top
- Place all ingredients except for the water and olive oil in a food processor (or blender) and pulse until combined.
- Remove the lid and stir ingredients to push down anything that has made it's way to the top. Add water 1 tablespoon at a time until you get the desired consistency.
- Drizzle olive oil over the top before serving.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.