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.

Course Snack

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 83kcal

Author Marly McMillen

Equipment

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

Cups - Metric

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.

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.

Nutrition