Easy bright carrot hummus made oil-free and super creamy with tahini, lemon, and and seasonings. Perfect to make in advance to upgrade your snacking!
As I type this my fingers are smarting.
Last night I dusted off my guitar for the first time since I moved to see if I still remembered how to play.
If you live next door to me, I sincerely apologize, because you might have heard me strumming and belting out Wonderwall at something close to 11 PM.
Oops.
I kind of forgot how much volume my acoustic guitar has.
The good news is that, yes, I do, in fact, remember how to make chords with my left hand and hold a pick in the right.
The bad news is that my fingertips do not remember the callouses that cushioned them back when I used to play with regularity.
So my fingers are pretty darn sore today, which I’m reminded of every time I press them into my MacBook Pro keyboard.
Luckily, it’s only my left hand, because my right hand is ready for snack time.
I’m excited to share this colorful new cracker and dip combo to make your snacking both pretty and delicious.
This Raw Carrot Hummus is ready in less than 10 minutes for easy snacking that’s raw, oil-free, and packed with nutrients!
So, carrot hummus!
Here’s what you need:
- chickpeas
- carrots
- garlic powder
- cumin
- lemon, squeezed
- runny tahini
- filtered water
- Himalayan sea salt
That’s it!
The method here is really simple.
Add everything to a blender or food processor and process until you have a smooth thick spread.
For the carrots, I recommend peeling and chopping them before adding to the blender bucket.
Tahini adds extra creaminess without any added oils and without making the spread too runny.
A simple seasoning of garlic powder, cumin, and smoked paprika adds depth of flavor.
I like to add half of the filtered water then more as needed to reach your desired consistency.
You can serve the dip immediately or chill it in the fridge for several hours until cold.
So now that we’ve got a vibrant and delicious carrot dip, try serving it with my favorite Hu Kitchen Grain-Free Crackers!
I’m obsessed with these grain-free crackers made with almond flour, cassava flour, and coconut flour.
These crackers are special because while being totally vegan, gluten-free, and grain-free, they’re also free of any added oils and gums.
The recipe is also made without the use of tapioca, soy, maltodextrin, and refined starches.
If you’re a cracker connoisseur like I am, you know that in the cracker world, this is quite an accomplishment.
They’re crispy, crave-able, and perfectly seasoned for any snacking situation.
I love dipping them into this Carrot Hummus for a healthy snack-time not compromised of flavor!
Blend up this Raw Carrot Hummus for an easy savory dip and spread.
It’s perfect to make in advance for a meal-prepped afternoon snack or as a homemade spread for your main dishes.
Hummus keeps in the fridge for up to one week, so save whatever you have left for dipping and spreading the rest of the week.
Enjoy it as dip for veggies, crackers, or by the spoonful.
You can also add it to salads, bowls, sandwiches, and wraps.
I love mine served with a drizzle of extra virgin olive oil, sesame seeds, and minced cilantro.
Enjoy!
If you make this Raw Carrot Hummus, let me know!
I’d love to see what you spread it on.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more hummus recipes, check out my Oil-Free Roasted Red Pepper Hummus and Sun-Dried Tomato & Basil Hummus.
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XO Lauren
Raw Carrot Hummus
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: ~2 cups
- Diet: Vegan
Description
Easy bright carrot hummus made oil-free and super creamy with tahini, lemon, and and seasonings. Perfect to make in advance to upgrade your snacking!
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 extra large carrot or 2 medium carrots, peeled and chopped
- 1/4 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 lemon, squeezed
- 1–2 TBSP runny tahini
- 1/4–1/2 cup filtered water
- Himalayan sea salt
- Hu Kitchen Grain-Free Crackers
Instructions
- Add all ingredients to a high speed blender and process until smooth and creamy, adding more filtered water as needed to reach desired consistency.
- Taste and add more lemon, tahini, Himalayan sea salt, smoked paprika, or garlic powder to taste.
- Serve as dip for your favorite veggies, crackers, or my favorite Hu Kitchen Grain-Free Crackers!
- Store leftover hummus in the fridge for up to one week.
- Category: Snack
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free
Im going to make this!
★★★★★
Let me know what you think when you do!
Just whipped up a batch of this, and it’s great! I love that this recipe uses garlic powder instead of raw garlic – that stuff is too potent for me! The paprika is adds a nice smoky sweetness too. This will be my go-to hummus recipe from now on. Thank you for sharing it!
★★★★★
Hi Mimi,
I’m so glad you enjoyed it! Yes, I like the convenience of using raw garlic here, too!
XOXO Lauren
Just made it. Love your site, the way you write and your style of cooking. Atta girl!
★★★★★
Hi Marilia,
I’m so glad that you enjoyed this recipe! Makes me so happy to hear! I can’t wait to see what you try next.
XOXO Lauren