Pic of Carrot hummus

Carrot hummus

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Salad dressings & dips

Carrot hummus

Side Serves 4 40 min
Carrots give traditional hummus a sweet lift in a dip that goes very well with raw veg crudités such as fennel and celery. This is based on a Moroccan recipe and can be made more spicy with the addition of harissa. You could also roast rather than boil the carrots for a more intense, smoky flavour.


  • 5-6 large carrots, cleaned and cut into 2cm chunks
  • 4-5 tbsp tahini (sesame paste)
  • 1 tin chickpeas, drained, or about 100g dried chickpeas, soaked overnight and cooked until tender
  • 1-2 garlic cloves, crushed
  • juice of 1-2 lemons, to taste
  • 3 tbsp olive oil and 1 tbsp to garnish
  • 1-2 tsp ground cumin, to taste (optional)
  • paprika or black olives, to garnish (optional)
  • salt and pepper
Image of Carrot hummus


Prep time: 20 min
Cooking time: 20 min
  • Step 1

    Cook the carrots in boiling salted water until soft. Drain and allow to cool. Place in a food processor or blender with the tahini, chickpeas, half the garlic, half the lemon juice and the 3 tablespoons olive oil.
  • Step 2

    Blend to a paste. Check consistency; you will probably need to add a few tablespoons of water to loosen the hummus to a dipping texture
  • Step 3

    Blend again. Now taste and keep adding more garlic, lemon juice, cumin and salt and pepper, blending and tasting until it is as you like it.
  • Step 4

    Serve on a plate garnished with a sprinkle of paprika and/or black olives, and a trickle of olive oil.

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