This easy Carrot Hummus recipe, which packs in a cup of fresh carrots, is an easy homemade toddler lunch or snack. It’s flavorful, easy to make, and has a creamy flavor kids love.
Hummus is one of those perfect baby and toddler foods—it’s soft, versatile, and lasts for a while in the fridge. It’s an excellent source of vegetarian protein and can be mixed up in just a few minutes. This version includes softened carrots to add nutrients and flavor.
Ingredients in Carrot Hummus
Here’s a look at the ingredients you’ll need to make this recipe.
- tahini (or plain Greek yogurt if there’s a nut-allergy)
TIP: This is easy to make with canned chickpeas. Just rinse and drain them to remove any excess salt and help them taste great.
How to Make Carrot Hummus Step-by-Step
Here’s a look at the basic steps of this recipe so you know what to expect. Scroll to the bottom of the post for the full recipe.
- Grate a carrot and soak in hot water to soften. Drain and pat dry.
- Rinse and drain a can of chickpeas.
- Add the ingredients to a food processor.
- Blend smooth.
TIP: We like this spread on toast or with crackers.
Is hummus good for toddlers?
Hummus is a healthy toddler food that’s a nice vegetarian protein to have in the mix. This easy hummus recipe has added Vitamin A from the carrots, as well as extra fiber. And a nice mellow flavor since the carrots balance the flavor of tahini and lemon.
Is safe for babies and toddlers to eat hummus?
If you’re concerned about allergies to the ingredients in hummus—sesame in tahini and chickpeas are not common allergens, but some kids are allergic to them—check in with your doctor. You can also make this hummus with white beans and Greek yogurt instead of the chickpeas and tahini. See the variations at the bottom of the recipe for details.
This easy hummus recipe for toddlers can be made up to 5 days ahead and stored in the fridge.
Which beans are best for hummus?
You can use dried beans that you’ve cooked or canned beans for this easy hummus recipe. As long as you cook dried beans thoroughly, there isn’t much difference in the texture. Canned beans are of course more convenient if you decide to make hummus without much advance planning!
Tips for Making the Best Carrot Hummus
- We like it for lunch 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.
- Season to taste with salt to your liking.
- 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.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!Print
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.
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.