Carrot Hummus Recipe

Here is a recipe to use up some of the carrots that you grew over the summer. This dip is good with any raw vegetable, crackers or bread. I have made it with Purple Haze carrots, which results in a dip with a vibrant purple colour or with Ya Ya carrots when nothing but orange will do. Since we have more limes than lemons, I have substituted lime juice for the lemon noted in the recipe with great results. If your carrots are particularly sweet, you can omit the honey.

Carrot Hummus


  • 1.5 pounds carrots, peeled, cut into 1 inch pieces
  • 2 Tbsp olive oil
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp crushed fennel seeds
  • salt/pepper to taste
  • pinch of cinnamon
  • pinch of dried hot peppers
  • 1/3 cup tahini paste
  • 1/3 cup lemon juice
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 tsp honey


  1. Preheat oven to 400 degrees.
  2. Toss carrots with oil and season with thyme, cumin, coriander, turmeric, paprika, fennel, salt and pepper, cinnamon and hot peppers.
  3. Arrange carrots on baking sheet with parchment paper.
  4. Bake until tender, about 25 - 35 minutes, and then cool to room temperature.
  5. Puree carrots, tahini, lemon juice, 2 tablespoons of oil, garlic, ginger and honey.
  6. If it is too thick, add a little water.
  7. Add a bit of Greek yogurt if a creamier consistency is desired.

Wow … dinner at Gordon and Linda’s sounds crazy delish!

Will definitely try this! Linda could you tell me what quantity this recipe makes? Maybe I missed it …


My apologies! I should have included the amount. The recipe makes about 2.5 cups of hummus.

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