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Dip and spread

Carrot Hummus

Replacing the chickpeas with lower-carb carrots makes this vibrant dip a simple yet nourishing snack that’s paleo-friendly.

Serves 8
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
104 calories per serving


> 1 lb carrots, peeled and thinly sliced
> 1 medium clove garlic
> 3 tbsp lemon juice, divided
> 1/2 tsp ground cumin
> 3 tbsp tahini
> 3 tbsp olive oil
> 2 tbsp finely chopped fresh cilantro (optional)
> Crackers and Cut Vegetables, for dipping


In a microwave-safe bowl, combine the carrots and ⅓ cup water. Season with salt. Cover with vented plastic and microwave 4–5 min., until carrots are very tender. Uncover and cool slightly.
To a food processor, add the carrots along with any liquid in bowl. Add the garlic, 2 tbsp lemon juice, and cumin. Pulse until mostly smooth, stopping and scraping bowl occasionally. Add the tahini and season with salt. Pulse until incorporated. With processor running, drizzle in the oil until smooth, adding an additional 1 tbsp warm water if necessary.
Season with salt and remaining 1 tbsp lemon juice, to taste. Transfer to a serving bowl and garnish with cilantro, if desired. Serve with crackers and vegetables.

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