504 Main by Holly Lefevre: Spicy Carrot Hummus (recipe)
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Tuesday, March 19, 2013

Spicy Carrot Hummus (recipe)

I seriously love hummus.
I have long made my own hummus 
I can control the balance of flavors to my liking
(although I do head to Trader Joe's to grab their hummus in a pinch!).
Recently I have decided to play with flavors even more,
and my first creations is...
Spicy Carrot Hummus

Many, many months ago I saw a recipe for Spiced Carrot Hummus with Garlic Oil on Daily Bites Blog. I printed it out, made it, and fell in love. I have made it many many times since then to rave reviews. Trust me..it is good. But I wanted me own variation, my own twist..
so here it is...

1 pound carrots
1 can chickpeas, drained and rinsed
3 Tablespoons Tahini
3 Tablespoons Olive Oil
2 Tablespoon Fresh Lemon Juice
3-4 cloves of garlic, minced (you can always add more if you like garlic!)
2 teaspoon chili powder

1 teaspoon dry ground mustard seed
1 teaspoon ground cumin

1/2 teaspoon red cayenne pepper
Special Equipment: 
Food processor or good (high horsepower) blender

  • Steam the carrot for 20-25 minutes. They need to be steamed past fork tender to blend easier. I left the peels on and just chopped the top of the carrot off. You can peel them if you would like.
  • Drain and rinse the chickpeas.
  • Place the chickpeas, tahini, lemon juice, olive oil, garlic, chili powder, dry mustard, cayenne pepper, and cumin in the food processor/blender and blend until thoroughly combined and smooth.
  • When carrots are done cooking, add them to the mixture in the food processor/blender
  • NOTE/TIP: Reserve some of the cooking liquid in case the mixture gets too thick and some liquid needs to be added to the mixture. You can also use small amounts of olive oil as well.
  • NOTE: If you want it spicier, you can adjust the spices to your liking. Also...be sure to head to Daily Bites - hers has curry in it for a different flavor profile

This is amazing served with so many different things.
I often served mine with pita chips or lentil chips,
but for a lo-cal options try celery or red pepper.

This post is written and created at 504 Main by Holly Lefevre
SNAP!iron chef mom


  1. Thanks for sharing this recipe, Holly! Maybe I'll have to bring this to my next lunch club. :)

  2. Carrot hummus??? I am seriously intrigued Holly!!! We eat hummus like it is going out of style around here, so I am always looking for new flavors to try.

  3. Holly, this looks really good. I've never used hummus and I am afraid I would have to trick my husband into trying it in a dish, if you know what I mean.I understand it is supposed to be quite a healthy ingredient and we need all of that we can get. Thanks for sharing this one.

  4. I love hummus! This sounds like a really delicious twist! Pinned!

  5. That sounds so good, Holly! My kids and I love hummus!

  6. This looks great, I can't wait to try this! Stopping by from Not Just a Housewife :)


  7. Hi Holly,
    One word: YUM! We love TJ's spicy hummus, so I am looking forward to trying your version. [Pinned]

  8. I love hummus, every. single. Flavor. But carrot? Never heard of it and now I want it!!!!

  9. Oh yum - and a fab way of hiding veg :-)

  10. I like your carrot hummus even better than regular hummus!

  11. I love hummus, I must try your carrot hummus :)
    Thank you for sharing at WCFS Awards, I will be featuring you tonight!

  12. We are avid hummus eaters in my family! Thanks for this delicious recipe... we'll be trying it!


Thanks for stopping by and joining the conversation! I sure hope you come back for more!

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