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Carrot Hummus

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2 medium or 1 large sized carrot, cut into chunks

Olive oil to coat

1/4 teaspoon of whole caraway seeds

1/4 teaspoon of ground cumin/coriander mix

1/4 teaspoon curry powder (may be adjusted)

1 cup of sprouted chickpeas (garbanzo beans)

½ large clove garlic, crushed

1 teaspoons unhulled tahini

1/4 cup of extra virgin olive oil

1/2 large lemon, juiced

Celtic sea salt and ground black pepper to taste


  • Roughly chop carrot. Cover with olive oil and roast in the oven at 180 degrees – until tender.
  • Combine the chickpeas and the garlic in the bowl of a food processor or blender. Pulse a few seconds until the chickpeas are well ground.
  • Add the caraway seeds, cumin, curry powder and tahini to the mixture and pulse until they are well incorporated.
  • With the motor running on low, slowly pour the olive oil into the processor. When the oil has been well blended, add the fresh lemon juice.
  • Add carrots and blend until combined.
  • Season the hummus with salt and black pepper to taste.

Serving Suggestion

Cut up vegetables to dip, halve an avocado – top with carrot hummus and sprinkle with salt & pepper, udos oil and essential seed mix.

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