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  • Revive Your Tribe

Easy Carrot Hummus

Updated: Feb 13

There are so many varieties of hummus out there, it makes my head spin! I'm part Syrian so originally I really pushed against anything that wasn't traditional hummus. When something is so good, don't mess with it! Then my daughter tried a roasted red pepper hummus, an everything hummus and loved them both (she's hard to please). So I decided that if I wanted her to get more protein, I was going to have to change things up. Aaron came up with the idea of carrot hummus and who am I to say no to that?! So we created this recipe and OH.MY.GOD. It's SO good. I'm not even going to tell you how much of it I ate in 1 sitting. Eek!

"Oh, I love this Mommy!" –Aaron
"Oh, I don't like this." - Olive

Can't say I didn't try!

Easy Carrot Hummus


  • 2 medium-large carrots, chopped

  • 1/2 large onion, chopped

  • 1 large garlic clove, chopped

  • 4-5 Tbsp Extra Virgin Olive Oil

  • 1/4 cup water

  • 1 15.5oz can Chickpeas, rinsed and drained

  • 1/2 lemon, squeezed

  • 1 Tbsp Tahini (Mediterranean Aisle)


  1. Add the EVOO, water, onion, carrots and garlic to a small pot and give it a stir. Keep it on medium heat, covered, stirring somewhat often. Cook until the carrots are soft, about 10 mins.

  2. While the carrots soften, put the chickpeas, lemon and tahini in a blender.

  3. When the carrots are soft, add the entire pot to the blender. Let it cool for a few mins.

  4. Blend, adding a bit more EVOO and/or water until it's a smooth consistency. If you like your hummus chunky, that's ok too just blend less!

  5. Top with more EVOO, pepper, hot peppers etc...that you like!

I love this hummus with raw veggies, but I also love it in my bulgar bowls (recipe coming up!). It adds tons of flavor, color and protein either to a meal or as a snack! Did you try it?! Tell us how it was in the FB group!

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