Spring has sprung and with it comes some delicious seasonal produce to enjoy!
Carrots are in season and can typically be found at your local farmer’s market from spring through winter, which means you can make this tasty homemade hummus with fresh carrots all year round.
Carrots are a great vegetable that contains vitamin A, as well as B vitamins like niacin and B6.
With only about 10 ingredients, you can easily make this carrot hummus to enjoy as a healthy snack or part of a well-balanced meal.
Let us know if you make this and tag us @maryruthorganics on TikTok or Instagram when you try it!
Product Recommendation
Ice Pressed® Extra Virgin Olive Oil (12 oz)
Hand harvested, Raw, Ice pressed®
Carrot Hummus
A bright & colorful snack for spring!
Ingredients
2/3 Pound Carrots (peeled and cut into 1-inch pieces)
1 (15-ounce) Can Chickpeas (or another white bean that you like!)
1 1/2 Cups Water
1/2 tsp Baking Soda
1/4 Cup Tahini
2 tbsp Freshly Squeezed Lemon Juice
2 tsp Maple Syrup
2-4 tbsp Cold Water
Salt, to taste
Pepper, to taste
Cumin, to taste
Instructions
Add the carrots and garlic cloves to a baking sheet and toss with 1 tablespoon of olive oil.
Season with salt and pepper and bake on 400 convection for 20 to 25 minutes.
Add the chickpeas, water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes until the beans are very tender, and then drain.
Peel the roasted garlic and add it to a blender or food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, and maple syrup.
Season with salt and pepper, and cumin if you’d like!
Process until smooth and scrape down the sides.
With the food processor running, drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. If you need a little more water you can add it until the carrot hummus has the texture you like.
Garnish with fresh herbs to your liking and enjoy!
Spring has sprung and with it comes some delicious seasonal produce to enjoy!
Carrots are in season and can typically be found at your local farmer’s market from spring through winter, which means you can make this tasty homemade hummus with fresh carrots all year round.
Carrots are a great vegetable that contains vitamin A, as well as B vitamins like niacin and B6.
With only about 10 ingredients, you can easily make this carrot hummus to enjoy as a healthy snack or part of a well-balanced meal.
Let us know if you make this and tag us @maryruthorganics on TikTok or Instagram when you try it!Author: MaryRuth Ghiyam
Ingredients
2/3 Pound Carrots (peeled and cut into 1-inch pieces)
1 (15-ounce) Can Chickpeas (or another white bean that you like!)
1 1/2 Cups Water
1/2 tsp Baking Soda
1/4 Cup Tahini
2 tbsp Freshly Squeezed Lemon Juice
2 tsp Maple Syrup
2-4 tbsp Cold Water
Salt, to taste
Pepper, to taste
Cumin, to taste
Directions
Add the carrots and garlic cloves to a baking sheet and toss with 1 tablespoon of olive oil.
Season with salt and pepper and bake on 400 convection for 20 to 25 minutes.
Add the chickpeas, water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes until the beans are very tender, and then drain.
Peel the roasted garlic and add it to a blender or food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, and maple syrup.
Season with salt and pepper, and cumin if you’d like!
Process until smooth and scrape down the sides.
With the food processor running, drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. If you need a little more water you can add it until the carrot hummus has the texture you like.
Garnish with fresh herbs to your liking and enjoy!
