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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.
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 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.


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