Easy Carrot Hummus

This colorful hummus recipe gets its unique flavor from earthy, sweet carrots. Unlike many carrot hummus recipes, this one comes together in less than 20 minutes thanks to a sneaky shortcut.


For the Hummus

  • Four medium-sized carrots
  • Two 15-oz cans of chickpeas
  • 0.5 c tahini
  • Generous drizzle of bold, flavorful olive oil
  • 0.5 tsp sea salt

For Garnishing

  • Drizzle of olive oil
  • Carrot slices
  • 0.25 c roasted salted pistachios
  • Leaves of two sprigs of fresh mint
  • Sprinkle of sumac


  1. Coarsely chop the carrots and steam (or boil) them until very tender, about 10-15 minutes. Drain them completely.
  2. As the carrots cook, drain and rinse the chickpeas.
  3. In a food processor, combine all the hummus ingredients (cooked carrots, chickpeas, tahini, olive oil, and salt). Process for several minutes until a smooth, creamy texture develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or additional olive oil.
  4. Place the hummus in the center of a large serving bowl, flatten it out, and create a swirl pattern.
  5. Add an additional drizzle of olive oil.
  6. Top the hummus with carrot slices, pistachios, mint leaves, and a sprinkle of sumac.