🥕 Carrot Hummus Recipe

Have you ever tried hummus made from carrots instead of chickpeas? If not, you’re in for a fun surprise! This carrot hummus is smooth, creamy, and full of flavor. It’s a great twist on the classic recipe, and it’s perfect for snack time. I love dipping crackers or veggie sticks into it it’s healthy and yummy!

Method (Detailed Version)

Prepare the Carrots

First, take your four carrots and wash them well. Peel the skin if you like it smoother, then chop the carrots into medium-sized chunks. They don’t need to be tiny just small enough to cook evenly. Place the chopped carrots on a baking tray, spreading them out so they’re not piled on top of each other.

Season and Bake

Now drizzle about 1–2 tablespoons of oil over the carrots and sprinkle a little salt on top. Give them a gentle toss with your hands or a spoon so they’re all lightly coated. Preheat your oven to 180°C (or 350°F). Bake the carrots for 20–25 minutes. Keep an eye on them you’re aiming for carrots that are soft and slightly browned at the edges, but not burnt. This brings out their sweet flavor and helps the hummus taste rich and smooth.

Let the Carrots Cool

Once the carrots are roasted and caramelized, take them out of the oven and let them cool completely. This is important because blending hot carrots with cold ingredients can make the texture a bit strange. Set them aside while you get everything else ready.

Add Ingredients to Food Processor

When the carrots are cool, place them into your food processor or blender. Add 1 ½ teaspoons of garlic powder, the juice of half a lemon, 3 tablespoons of tahini, ½ teaspoon of cumin, ¼ teaspoon of turmeric, the remaining oil (about 1 tablespoon), and a pinch of salt. Lastly, toss in two ice cubes. The ice cubes help create a smoother texture and keep the hummus cool while blending.

Blend Until Smooth

Now it’s time to blend! Start your food processor and let it run until everything looks creamy. You may need to stop and scrape down the sides a few times with a spatula so nothing gets stuck. If the mixture is too thick, you can add a little water or another ice cube to loosen it. Keep blending until the hummus is completely smooth and there are no chunks left.

Serve and Finish

Scoop the carrot hummus into a small serving dish. If you like, you can drizzle a little extra oil on top and sprinkle some paprika for a nice pop of color and flavor. Serve it fresh with crackers, veggie sticks, or anything you love to dip!

Necessary Tools

• Baking tray
• Knife and chopping board
• Oven
• Food processor or blender
• Spatula or spoon
• Small serving dish

Serving Suggestions

• Try it with pita chips, cucumber slices, or carrot sticks.
• It’s also great as a sandwich spread!
• Use it as a dip during lunch or after-school snacks.

Fun Fact

Did you know that tahini is made from sesame seeds and is packed with healthy fats? It’s one of the reasons this hummus tastes so rich and creamy!

Conclusion

This carrot hummus is a fun, healthy twist on the classic recipe. It’s easy to make, full of flavor, and perfect for sharing. Give it a try you might just find your new favorite dip!