Creamy Carrot Hummus without Tahini

5 from 4 votes

Add a pop of flavor to your snack rotation with this creamy carrot hummus, a delicious twist on the classic dip.

Prep Time15

Total Time15

Course: Appetizer, Snack

Cuisine: Comfort Food, Middle Eastern-Inspired

Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: carrot hummus, hummus, tahini

Season: Year Round

Diet: Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Blended, No bake

Ingredient Group: Beans & Legumes

Servings: Servings

Calories: 214kcal

Cost: $5

1 ½ cup chickpeas Drained canned chickpeas, or 7 ounces dry and boiled. (Plus 8 tablespoons of its starchy COLD water (you can add some ice cubes to it))
6 oz carrots steamed
1 garlic clove mashed medium size, 2-3 depending on how garlicky you want it
½ cup sesame seeds or ¼ cup tahini
3 tablespoons lemon juice
3 tablespoons olive oil extra-virgin, good, plus an optional splash to drizzle when serving
½ teaspoon fine sea salt
3-6 tablespoons iced water

Peel carrots with a potato peeler.
Steam or boil carrots for about 5-7 minutes until perfectly tender.
Toast sesame seeds on low heat for 3-5 minutes.
Drain the chickpeas and reserve some of the water from the cans. Put all ingredients except paprika in the blender or food processor and mix until you have a smooth paste.
First, on low, then on high speed until smooth. You may want to stop sometimes to allow the food processor to rest.
Taste the mix and adjust the flavors, using salt, more garlic clove, and lemon juice.
When satisfied, put it on a serving plate, mark it with a fork, drizzle with some extra olive oil, and sprinkle with paprika powder.