Monday, September 5, 2011

Somewhere Over the Rainbow Carrot Hummus

Taking Labor Day literally, I am posting this hummus I made not once, but four times just becauseI felt each color of carrot deserved it's own batch. Not sure if that makes me labor intensive in the kitchen or just obsessive compulsive. Maybe a bit of both.

I used purple, red, yellow and white carrots. These were so gorgeous, it took me awhile to use them after I bought them. I just wanted to look at them awhile.

This hummus is not liquid and creamy but thick and a bit chunky. Upping the amounts of olive oil, tahini and lemon juice would produce a smoother result. I used a bit of smoked paprika to deepen the flavor. The result was rich and satisfying. Pick your favorite color carrot and make this soon.

Carrot Hummus

  • 1 pound carrots
  • Olive oil for coating carrots
  • Kosher salt
  • 1 cup chickpeas
  • 3 tablespoons olive oil
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon sea salt

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with foil.
  • Chop carrots an spread out on baking sheet.
  • Brush with olive oil and sprinkle with kosher salt.
  • Roast until soft.
  • In the meantime, drain and rinse the chickpeas.
  • Rub the chickpeas to remove the transparent shell.
  • Place all ingredients in a food processor and pulse a few time to combine, then process on high until a thick paste is formed.

Serve with crackers or pita bread.

Happy Labor Day Everyone!


  1. They're definitely beautiful! Carrot hummus is so different...I would love to give it a go. I'm not picky, any color will do ;) The smoked paprika was a fabulous idea...smoky and a bit sweet, I imagine. Mmmmm...

  2. Ha! You did take Labor Day literally! However, carrot hummus sounds lovely and it's great to see what color each carrot is when cooked. I've had yellow carrots, but I don't think I've ever had purple. I'll have to keep an eye out for them.

  3. My BIL uses hummus instead of butter since his heart surgery. Going to send this to my sister as this carrot hummus would be a wonderful change for him.

  4. I love how you've used three different types of carrots there! The colour is just wonderful too :)

  5. Lora, I love your idea with the different colours of carrots. Stunning! Looks delicious, too.

  6. I love my hummus and I try to add some new ingredients. I have added roasted carrots too. Hummus tastes so brilliant with any roasted veggie. Yours looks so good.


Thank you for your comments and feedback. I love hearing from you!