Carrot Hummus Recipe

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.

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

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.

  1. Process all ingredients in a food processor (or blender) until combined.
    The ingredients for carrot hummus in a food processor bowl.
  2. Add water 1 tablespoon at a time until you get the desired consistency.
  3. 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!

Marly’s Tips

  • 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!

Frequently-Asked Questions

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:

A hand reaches in to dip a chip in a bowl of carrot hummus.
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.
4.5 from 4 votes
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 83kcal

Ingredients

  • 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

Instructions

  • 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.

Recommended Equipment

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Notes

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.
Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Sodium: 304mg | Potassium: 167mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2680IU | Vitamin C: 0.9mg | Calcium: 28mg | Iron: 1.1mg

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.

9 Responses to Carrot Hummus Recipe

  1. Avatar thumbnail image for MarlyKeelan Reply

    I just riffed off of this, and it turned out GREAT! If you have fresh garlic on hand, use 2-3 cloves of that instead of the powder (full disclosure: I used 5 and it’s a bit spicy from garlic… but so good). I also didn’t measure the cumin or turmeric or even the carrots, just went with what felt good. My basil needed a trim too, so I chucked some of that in there with a bit less dried, and it’s wonderful. A great foundation for an easily customized dish!

    • Avatar thumbnail image for MarlyMarly

      Hi Keelan. I absolutely love the way you cook! 🙂 Chucking in some fresh parsley is great. Regarding garlic, I often use garlic powder because raw garlic can be overpowering. But clearly you are not in this category. You are like the garlic queen and I sing your praises.

  2. Avatar thumbnail image for MarlyPam R Reply

    5 stars
    Hi Marly, Pam from CM PCN here. Totally trying both the hummus and the little co-nut/rasp balls! Yummy!

    • Avatar thumbnail image for MarlyMarly

      Hi Pam! So glad you liked this hummus recipe. Let me tell you, it’s good. Let me know how it goes!

  3. Avatar thumbnail image for MarlyAnna {Herbivore Triathlete} Reply

    Those dishes and the spoon, I die! Too cute. I love hummus and dips in general. I want all of the ones you posted!

  4. Avatar thumbnail image for MarlyMichelle L Pavlack Reply

    I love to try new low cal but filling ideas. This opens a whole new world of opportunity.

  5. Avatar thumbnail image for MarlyJanet Tinsley Reply

    5 stars
    I am totally trying this recipe! It sounds so good! (Love Karen’s pottery in the shot, too!)

    • Avatar thumbnail image for MarlyMarly

      I hope you like it as much as I did!

  6. Avatar thumbnail image for MarlyMiss @ Miss in the Kitchen Reply

    Love those little dishes!! Of course the hummus looks wonderful too!

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