Carrot Hummus — Raw Carrot Chickpea Hummus Recipe

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.

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. That’s probably because beans are so high in fiber, which is also what makes them filling too!

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!

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
  • Carrots
  • Balsamic vinegar or lemon juice
  • Garlic powder
  • Ground cumin
  • Turmeric
  • Dried basil
  • Tamari
  • Peanut butter
  • Water
  • Olive oil

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. 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.

The ingredients for carrot hummus in a food processor bowl.

Note: 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!

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 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!

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

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.
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
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 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.

Recommended Equipment

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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.
Nutrition Facts
Carrot Hummus
Amount Per Serving
Calories 83 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 304mg13%
Potassium 167mg5%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 2680IU54%
Vitamin C 0.9mg1%
Calcium 28mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.


Try these Similar Recipes!

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

Lots of wishes for health and happiness!

9 Responses to Carrot Hummus — Raw Carrot Chickpea Hummus Recipe

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

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

  2. Avatar thumbnail image for MarlyJanet Tinsley Reply

    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!

  3. 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.

  4. 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!

  5. Avatar thumbnail image for MarlyPam R Reply

    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!

  6. 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.

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