Carrots are combined with savory flavors to make this carrot hummus recipe 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 the classic hummus recipe. Make this carrots and hummus dip ahead and refrigerate before serving with veggies and crackers. See my tips for making this into a roasted carrot hummus recipe too.
Beans are Healthy
I read recently that for every 150 calories of beans you consume, you only absorb 100 them. Beans are also very filling and can cause reduced appetite which can lead to weight loss.
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, this chickpea hummus is a great way to add some beans to almost any dish.
This chickpea hummus is perfect for a vegan keto diet. Each serving contains on 7g of net carbs!
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. These ingredients include:
- balsamic vinegar
- garlic powder
- ground cumin
- tamari (a gluten-free soy sauce)
- peanut butter (unsweetened)
- olive oil
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 a Garlic Confit. The garlic here is slow roasted so it’s much more mild. You can also use the garlic-infused olive oil too!
Also, don’t you love that I added turmeric! Carrot hummus with turmeric is even healthier, because we all know that turmeric is an anti-inflammatory. To make the turmeric more bioavailable, be sure to add a grind or two of fresh ground black pepper too. If you’d like to read the science, here’s a great article on Increasing the Bioavailability of Curcumin, the yellow pigment in turmeric.
Note: If you like a kick, add a tablespoon or two of sriracha to make 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!
As long as we’re talking about alternatives, you can also add 1/2 teaspoon of dried ginger for carrot ginger hummus. I love adding dried ginger to this hummus!
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.
Roasted Carrot Hummus
If you’d rather have roasted carrot hummus, begin by heating your oven to 400F 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 then hummus ingredients. Pulse to combine and enjoy!
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!
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!
- 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 – 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.
Try these Similar Recipes!
If you’d like a really different kind of hummus, consider Green Hummus.
Another favorite vegan snack is Vegan Cheese and Artichoke Dip
Or try 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!
Lots of wishes for health and happiness!