Carrot Hummus

Sweet carrots combined with savory flavors make this carrot hummus both a colorful and delicious way of staying on a healthy diet. Eating plant-based has never tasted so good! You’ll love this creative twist on a classic hummus recipe. Make this dip ahead and refrigerate and then serve with veggies and crackers.

A bowl of carrot hummus is surrounded by chips with carrots in the background.

Beans are Healthy

I read recently that for every 150 calories of beans you consume, you only absorb 100 them. We probably don’t want to discuss what happens to those other 50 calories. Let’s just suffice it to say that I’ve been eating a lot of beans lately. I like deficit spending…when it comes to calories.

I can’t think of a better way to eat beans than hummus. Oh, who am I kidding. I put chickpeas in brownies so obviously I can be creative when it comes to serving up the beans.

If we’re talking savory, however, hummus is a great way to add some beans to almost any dish.

  • Sandwiches?
  • Pizza?
  • Burritos?
  • Pasta?

They all taste great when a little hummus is involved.

How Do I Make My Own 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. Then add those chickpeas and the rest of your ingredients in a food processor or blender and pulse until smooth.

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.

The ingredients for carrot hummus in a food processor bowl.

Raw Carrot Hummus

As you can see from the photo above, this hummus is made with raw carrots. Of course you can cook the carrots if you prefer, but I like the flavor just as it is.

A typical hummus recipe will use tahini (sesame seed paste), but for this recipe I used peanut butter. Why? Because we always have peanut butter on hand and if used in a small quantity, it doesn’t influence the flavor of the final product.

Besides, the spices in this recipe probably help cover up any flavor added by the peanut butter.

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

There are so many options for using hummus in different areas of your diet!

A hand reaches in to dip a chip in a bowl of carrot hummus.

We hope you love this recipe for carrot hummus as much as we do! If you decide to make it, be sure and snap a photo and share it we me using #namelymarly on Instagram. We love seeing your photos!

A bowl of carrot hummus is surrounded by chips with carrots in the background.

Carrot Hummus

A savory dip made of carrots, spices and chickpeas, this Carrot Hummus is perfect served with chips, or used as a condiment on your favorite sandwiches and wraps.
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Carrot Hummus
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 83kcal
Author: Marly


  • 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 Bragg (or low sodium soy sauce)
  • 2 tablespoons peanut butter
  • 2 - 4 tablespoons water for desired consistency
  • 1 - 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.


You'll see I added peanut butter instead of tahini. Most hummus recipes call for tahini (sesame seed butter). Feel free to use that if you prefer and you have it handy. I've begun using peanut butter because we always have some and as long as it's a small quantity, it doesn't seem to impact the flavor.


Try these Similar Recipes!

If you’d like a really different kind of hummus, consider Green Monster Hummus.

Sliced yellow peppers are used as a garnish for this bright green and tasty hummus.

Another favorite vegan snack is Vegan Cheese and Artichoke Dip

A hand has scooped out some vegan spinach artichoke dip on a chip. The full bowl of dip is below it, and fresh spinach is behind it.

Or try Easy Vegan Rangoon Dip

Easy Vegan Rangoon Dip

If you’d like a dip with a sweet twist, this Peanut Butter Chocolate Chip Dip is one of my favorites!

Namely Marly's Chocolate Chip Peanut Butter Dip spread out on a crunchy rice cake.

Lots of wishes for health and happiness!

Updated by Marly · Permalink