Taste the hummus and adjust for salt as needed. You may need more depending on whether or not you started with canned beans, and sometimes after the hummus sits in the fridge, it needs another sprinkle of salt.
- 1 cup grated or shredded carrot
- 1 14.5 ounce can chickpeas, drained and rinsed
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 1 teaspoon cumin
- 1/4 teaspoon salt
- Add the carrot to a bowl. Bring a pot or kettle of water to a boil, pour over carrot, and let sit for about 5 minutes to soften. Drain well, reserving about 1/3 cup of the liquid.
- Add all ingredients except the water to the bowl of a food processor. Process, adding a little reserved water a time to help create a smooth consistency. You may need to stop and scrape down the sides of the bowl once or twice.
- Serve immediately or store in the fridge in an airtight container for up to 5 days.
We like this on toast or bread or as a dip for whole grain crackers or veggies. It’s also a nice spread for a turkey sandwich and you can thin it with lemon juice to make a salad dressing for an older kiddo or an adult.
Freshly grated carrots and store bought shredded carrots are both fine to use here.
You can use beans you’ve cooked from dry if you prefer.
Season to taste with salt to your liking and omit salt if serving to a baby.
Nut-free: Use plain Greek yogurt instead of tahini if desired.
Use white beans instead of chickpeas if desired.
Add as much water as needed to make a smooth texture that blends up easily.
Keywords: carrot hummus