carrot hummus

Easy Hummus Recipe with Carrots

  • Author: Amy Palanjian
  • Prep Time: 10
  • Total Time: 10
  • Yield: about 2.5 cups 1x
  • Category: Dip
  • Method: Blend
  • Cuisine: Middle Easter


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. I don’t include garlic here because it has a strong flavor that your toddler may not enjoy, but add in a clove if you’d like.


  • 1 cup grated carrot
  • 1 14.5 ounce can chickpeas (drained and rinsed)
  • 3 tablespoons tahini (or plain Greek yogurt if there’s a nut-allergy)
  • Juice of 1/2 lemon
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/41/3 cup water


  1. 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 1/4 cup of the liquid.
  2. 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.


Use white beans instead of chickpeas. You may not need as much water since white beans tend to be moister.
Use plain Greek yogurt instead of tahini.
Add 1 clove garlic to the blender to add another flavor.

yummy family food

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