If you’ve only ever made hummus with chickpeas, get ready for a delicious little surprise. This recipe takes a sunny twist on the Middle Eastern classic by swapping the beans for sweet, tender carrots, and let me tell you, the result is pure magic. It’s lighter, naturally sweeter, and somehow even more addictive than the traditional version. The idea came to me while looking for a fresh summer dip that was just as creamy and satisfying as regular hummus, but with a more vibrant color and a slightly lower calorie count. And the carrots… well, they more than delivered.

Steamed until soft and then blended with silky tahini, roasted garlic, a touch of lemon, and a gentle kick of cumin, this hummus is smooth, velvety, and bursting with flavor. It’s one of those recipes that looks fancy but is secretly so easy to pull together, you can have it ready in under 40 minutes, from washing the carrots to scooping the first bite. And because it’s naturally vegan and gluten-free, it’s a crowd-pleaser at any gathering.

Now let’s talk about our star ingredient, carrots. They’re not just here for their cheerful orange hue. Carrots are packed with beta-carotene, a powerful antioxidant that your body turns into vitamin A, which supports sharp vision, glowing skin, and a strong immune system. They’re also a good source of fiber to keep digestion happy, and they bring along potassium, vitamin K, and a handful of other essential minerals. Regularly adding carrots to your diet is one of the easiest ways to boost your nutrient intake without even thinking about it. Plus, their natural sweetness means you can cut back on extra sugar in other recipes.

Whether you’re spreading this carrot hummus on warm pita, swirling it into pasta, adding a pop of color to a grazing board, or simply enjoying it with crunchy veggie sticks, it’s the kind of recipe that brightens up both your plate and your day. Once you try it, don’t be surprised if it becomes your new “must-have” dip in the fridge.

Ingredients (8 servings)

• 3 large carrots (about 750 g)

• ¼ cup (65 g) tahini

• 3 tbsp. olive oil (with roasted garlic)

• 3 garlic cloves, roasted

• ½ tsp. salt

• ½ tsp. cumin powder

• Black pepper, to taste

• 1 tbsp. white vinegar

• Juice of ½ lemon

• 30 g roasted pumpkin seeds (optional)

• 1 tbsp. olive oil (optional, for garnish)

• 1 tsp. sumac powder (optional, for garnish)

Directions

1. Wash the carrots thoroughly under running water to remove any dirt or debris.
2. Peel the carrots and cut them into large chunks for even cooking.
3. Place the carrot chunks in a steamer over medium-high heat and steam for 15–20 minutes, or until a knife easily pierces them.
4. Transfer the steamed carrots to a large bowl or food processor. Blend until smooth and creamy.
5. While the carrots cook, roast the garlic cloves in olive oil at 350°F (180°C) for about 10 minutes until soft and mellow.
6. Add tahini, roasted garlic with its olive oil, salt, cumin, black pepper, white vinegar, and lemon juice to the blended carrots.
7. Blend again until the mixture is perfectly smooth and velvety.
8. Transfer to a serving plate or bowl. Garnish with roasted pumpkin seeds, a drizzle of olive oil, and a sprinkle of sumac, or customize with your favorite toppings.
9. Serve right away with crackers, fresh vegetables, as a side to grilled proteins, or refrigerate for later.

Prep time: 20 minutes
Steaming time: 15 minutes
Servings: 8
Suitable for: Vegan and gluten-free diets

Nutritional Information (per serving)

• Energy: 172 calories

• Protein: 3.49 g

• Fat: 13.32 g

• Carbohydrates: 12.01 g

• Fiber: 3.7 g

Storage and Recommendations

• Store in an airtight container in the fridge for up to 4–5 days.

• Can be frozen for up to 1 month; thaw in the refrigerator before serving.

• Pair with homemade crackers, fresh vegetables, sandwiches, or grilled proteins.

• Adjust spices or garnishes to suit your taste.