Go Back
–+ servings

Carrot Hummus

Overhead photo of a bowl of carrot hummus garnished with sesame seeds and cilantro
This Carrot Hummus tastes like a creamy version of Japanese Carrot-Ginger Dressing! Easy to prepare, can be made in advance and served cold or at room temperature! Sweet, savory and full of flavor, this vegetable hummus dip is downright delicious!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8

Equipment

  • 1 Food Processor or High Powered Blender

Ingredients

  • 3 medium Carrots – peeled & ends trimmed (about 7 ½ ounces)
  • 1 (16 oz.) can Cooked Chickpeas – rinsed & drained (SEE NOTES)
  • 1/2 tsp Baking Soda (OPTIONAL)
  • 3 TBS Tahini - stirred
  • 2 TBS White Miso
  • 2 TBS Unseasoned Rice Vinegar
  • 2 cloves Garlic – peeled & minced
  • 1 inch-long piece Fresh Ginger – grated (about 1 heaping TBS)
  • 1/4 - 1/2 Cup ICE COLD Water - to taste
  • 2 1/2 tsp Toasted Sesame Oil – plus more for drizzling top
  • 2 tsp Mirin
  • 2-4 tsp Honey - to taste (or Agave for vegan-option)
  • Flakey Sea Salt & Ground Black Pepper
  • Optional Garnishes: Minced Cilantro or Micro-Greens, Sliced Scallions, Sesame Seeds, Crushed Red Pepper Flakes
  • Serving Suggestions: Pita Chips Naan Bread, Crackers, Fresh Veggies, Baby Carrots

Instructions

  • Cook Carrots:  Cook carrots until very tender using one of the three methods listed below.  Once cooked, allow to cool slightly so you can safely handle them.
    A) Roasting: Preheat oven to 425 degrees Fahrenheit.  Place a large sheet of aluminum foil on a baking sheet.  Place carrots on top of foil and drizzle carrots with 2 tablespoons of water.  Season with salt and pepper.  Lift edges of aluminum foil up and over carrots to enclose and form a packet.  Seal edges tightly closed.  Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender.  Remove from oven.
    B) Sautéing:  Roughly chop carrots into 1-inch pieces.  Heat 2 tablespoons of olive oil in a large saucepan over medium heat.  Add the carrots and season with salt and pepper.  Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes.  Remove carrots from pan.
    C) Boiling:  Roughly chop carrots into 1-inch pieces.  Bring a large pot of water to a boil.  Season water generously with salt.  Add the carrots and boil until very tender, about 13 minutes.  Drain carrots.
  • OPTIONAL for Creamiest Dip – Cook Chickpeas:  While the carrots are cooking, cook the chickpeas.  Place chickpeas in a medium saucepan and sprinkle with baking soda.  Add enough water to cover the chickpeas by 2-inches of water.  Bring the water to a boil over high heat.  Boil for 18-20 minutes or until the chickpeas are very soft. (Note:  Reduce heat as needed to maintain boil but prevent water from boiling over.)  Transfer chickpeas to a fine-mesh strainer and drain.  Rinse well with cool water.  Discard excess chickpea skins that fell off during cooking process
  • Start the Hummus Dip:  In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger.  Season with ¾ teaspoon salt.  Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary. 
  • Add Water:  With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time.  Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you.  Blend until the mixture is smooth and thick.
  • Add the Carrots and Chickpeas:  Add the cooked carrots and chickpeas to the processor.  Blend until the mixture is smooth, about 3 minutes.
  • Add the Sesame Oil, Mirin and Honey:  Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
  • Garnish and Serve Carrot Hummus:  Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired.  Transfer to a serving bowl and drizzle with a bit of sesame oil.  Top with optional garnishes of your choice.  Serve and enjoy!

Notes

  1. Dried Chickpeas: You can use 1 ½ cups of dried and cooked chickpeas instead of canned.
  2. Chickpea Substitute: If you don't like chickpeas, you can substitute an equal amount of white beans!
  3. Cooking Chickpeas: For the creamiest consistency, I highly recommend cooking the (already cooked) chickpeas!
  4. Cooking Carrots: You can cook the carrots however you would like.  For the best flavor, I recommend roasting them.
  5. Make Ahead:  Dip can be made 5 days in advance.  Store in an airtight container in the refrigerator. 
  6. Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
  7. Recipe Yield:  About 2 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings (1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 72kcal    Carbohydrates: 7g    Protein: 2g    Fat: 5g    Saturated Fat: 1g    Sodium: 186mg    Potassium: 108mg    Fiber: 1g    Sugar: 3g    Vitamin A: 3821IU    Vitamin C: 2mg    Calcium: 19mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Mediterranean