The easiest carrot hummus recipe

Quick, easy and tasty, this easy carrot hummus recipe is a delicious and different way to enjoy the traditional chickpea dip. Great for kids and adults alike this carrot hummus is a brilliant addition to any mezze meal.

Try as I might I can’t get baby S to eat carrots*. He’s an amazing eater on the whole and tucks into pretty much everything that I offer to him. The exceptions are broccoli and carrots. This is an adaptation of my baby-friendly hummus recipe and it’s a really easy way to sneak an extra portion of veggies in should you need to.

What is carrot hummus?

Hummus is a classic middle eastern dip, made from chickpeas, tahini (sesame paste), garlic, salt and lemon juice. It’s eaten widely across the Middle East and although I don’t remember seeing it in the UK in my childhood hummus is now fairly ubiquitous in British homes and supermarkets. We get through tubs and tubs of the stuff. 

Carrot hummus is simply hummus with added carrot. Hummus lends itself perfectly to having vegetables added to it  – see below for more ideas. The carrot adds colour, flavour and nutrients and it’s a great way of getting a portion of vegetables into picky eaters.

Carrot has the advantage of being a similar colour to the chickpeas. The hummus is slightly more orange, but not so much as anyone with an anti-vegetable radar turned on (like my 3- and 5-year-olds) would notice.

Wondering how much veg your child should be eating?

Here’s how to make my easy carrot hummus recipe:

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Carrot hummus

Quick, easy and tasty, this easy carrot hummus recipe is a delicious and different way to enjoy the traditional chickpea dip. Great for kids and adults alike this carrot hummus is a brilliant addition to any mezze meal.

Course Side Dish

Cuisine International

Keyword carrot hummus recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Mandy Mazliah

Ingredients

• 1 large carrot peeled and diced
• 1 400g tin chickpeas drained and rinsed
• 1 lemon juiced
• 1 clove garlic crushed
• 2 tbsp tahini
• 1 tbsp olive oil
• 1-2 tbsp water
• salt to serve, optional

Instructions

1. Steam the carrot until tender. 

2. Allow to cool then blend with the chickpeas, lemon juice, garlic, tahini and olive oil until smooth. 

3. Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency.

4. Keeps for a couple of days in the fridge in an airtight container.

Other vegetable hummus and dip recipes:

Roasted beetroot dip

Homemade hummus for babies

Butternut squash dip

Syrian roasted red pepper dip

Pin this easy carrot hummus recipe for later

*It made me laugh reading this recently as the now three-year-old baby S devours carrots like there’s no tomorrow. They are without fail the first thing to disappear from his plate. Perhaps it was all the early exposure. Perhaps it was this carrot hummus!

The beautiful Morocccan style bowl used in this photo was kindly gifted to me by Moroccan Bazaar.

NB: The photos for this recipe were updated in April 2018.