Carrot Hummus

Prep Time

15 Mins


Makes 2 cups, 16 (2-tablespoon) servings.


  • 1 cup chopped carrots
  • 1 15 - ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 2 cloves garlic, quartered
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons snipped fresh parsley

Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)


  1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
  2. Cover with plastic wrap or foil and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency.
  3. Serve with assorted dippers.         


Carrots added to the usual garbanzo beans make this hummus a tasty snack or party appetizer