Carrot Dijon Hummus

This playful, colorful hummus is bursting with earthy carrots, tangy Dijon mustard, and a dash of sweet maple syrup to yield an addicting flavor profile. Enjoy it on a snack board, scooped onto salads, or spread onto your favorite sandwich!


For the Hummus

  • 3 medium-sized carrots
  • 15-oz can of chick peas, drained and rinsed
  • 0.25 c tahini
  • 1 tbsp coarse-grained Dijon mustard
  • 2 tsp maple syrup
  • 0.5 tsp sea salt
  • Generous grind of black pepper
  • Dash or more of olive oil as needed

For Garnishing

  • Drizzle of olive oil
  • Drizzle of maple syrup
  • Few dollops of Dijon mustard
  • Big handful of roasted salted pistachios
  • Sprinkle of sumac or paprika


  1. Peel the carrots and slice them into big chunks, then place them in a small pot.
  2. Cover the carrots with water and boil them for 15-20 minutes until very soft. Alternatively, you can steam them if you prefer. Either way, make sure they're super soft in order to create a creamy hummus. When the carrots are done cooking, drain them well.
  3. In a food processor, combine all the hummus ingredients (cooked carrots, chick peas, tahini, mustard, maple syrup, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a splash of olive oil. Repeat as needed.
  4. Taste it! If you think it needs more zing, add more salt, pepper, and/or mustard. If you think it needs more richness, add a dash more oil or tahini. If you think it needs more sweetness, add a tiny bit more maple syrup.
  5. Transfer the hummus to a serving bowl. Add a big drizzle of olive oil, a little drizzle of maple syrup, and a dollop of Dijon mustard. Finish it off with some pistachios and a sprinkle of sumac.