Ingredients
- Carrots: 2 medium-sized, peeled and chopped
- Chickpeas (canned or cooked): 1 cup
- Tahini: 2 tbsp
- Olive oil: 1 tbsp
- Lemon juice: 2 tbsp
- Garlic: 1-2 cloves
- Ground cumin: ¼ tsp
- Salt: to taste
- Black pepper: to taste
- Water: as needed for desired consistency
- Fresh parsley (optional): for garnish
Preparation
Steam or boil the chopped carrots until they are tender (about 10-12 minutes). Drain and let them cool slightly.
In a food processor, add the cooked carrots, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and black pepper.
Blend everything together until you get a smooth, creamy consistency. If needed, add a little water, one tablespoon at a time, until you reach the desired thickness.
Taste the hummus and adjust the seasoning if needed, adding more lemon juice, salt, or pepper as per your preference.
Transfer the hummus to a bowl, drizzle with a little olive oil, and garnish with chopped parsley, if desired. Serve with veggies, pita bread, or crackers.
Serving Size: Makes approximately 1 ½ cups of hummus, serving 4-5 people.
Notes
- For a spicier variation, you can add a pinch of cayenne pepper or smoked paprika.
- If you don’t have tahini, you can use a spoonful of peanut butter or almond butter as an alternative.
- This carrot hummus can be stored in an airtight container in the refrigerator for up to 4-5 days.
