If your kiddos love hummus, this carrot hummus is a great way to introduce carrots in a non-threatening manner. I love how it can introduce new flavors, add variety of color, and is super easy! We are harvesting carrots from our garden right now, and this is a perfect way to use up our excess. Make sure to include a favorite item to dip in the hummus (we used crackers) to help introduce these new flavors. Everyone likes a friendly face!
We don’t use tahini in our house, because of a sesame allergy, but you’re welcome to sub tahini for the aquafaba. Try 2 tablespoons of tahini first, and then add more if it still isn’t creamy enough for your taste.
We steamed our baby carrots in the microwave, but other options are to steam them on the stovetop, roast them in the oven, or (my favorite) use leftover roasted carrots from the night before. The caramelization that happens in the roasting process adds another depth of flavor to this yummy dip.
Easy Carrot Hummus
Ingredients
1.5 cups baby carrots
3 Tbs water
2 Tbs olive oil
1 tsp salt
1/4 tsp black pepper
1 15oz can chickpeas, drained (reserve liquid)
¼ c liquid from chickpea can (can sub tahini)
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 Tbsp fresh lemon juice
Instructions
- Place baby carrots in a small, microwave safe bowl with 3 Tbsp water
- Microwave on high for 5-7 minutes, until fork tender
- Drain carrots and add to high speed blender or food processor.
- Add olive oil, salt, pepper, chickpeas, chickpea water, cumin, paprika, garlic powder, and lemon juice to blender.
- Blend on high until smooth.
- Serve with your favorite cracker or pita bread
truefamilyfood 