A super easy and healthy raw carrot hummus offers the fresh, sweet flavor of raw carrot with a touch of creaminess from the tahini. It has a little Middle Eastern flare, with the prominent cumin and garlic flavor. Ramp up the raw vegan factor by enjoying this dip with cucumber or celery sticks. You can use this dip as a filling and roll it up inside lettuce leaves, or even place a dollop or two on your salad. It also goes great with raw sugar snap peas!
You can’t go wrong with hummus. It’s one of those dips that’s so good enough to enjoy with a spoon. You don’t even need the crackers or vegetable sticks for dipping! This hummus, unlike store bought hummuses, is very fresh, light, and free of excess sodium and processed ingredients. For that reason, it doesn’t have as long of a shelf life, so you have to consume it within four to five days of making it. To keep it fresh, store it in an airtight container in the fridge.
Because raw carrots are difficult to blend, we advise that you chop them into small pieces before adding them to the food processor. When you pulse them with the other ingredients, the carrots will break down much more easily when chopped up. The entire process, from chopping to blending, should only take you about 10 minutes.
- Prep Time:10m
- Total Time:10m
- 2 c carrots, peeled and diced
- 3 tbsp. tahini
- 1 tsp. cumin
- 1 clove garlic, minced
- Juice from half a lemon
- 2 tsp. filtered water
- sea salt and pepper, to taste
- Add the carrots to the food processor and blend until you achieve a paste-like consistency. You may need to stop blending, scrape down the sides, and continue blending to ensure that there are not any big carrot chunks.
- Add the remaining ingredients to the food processor and blend to combine. Again, you may need to stop blending, scrape down the sides, and continue blending.
- Taste the hummus and season to taste, adding more sea salt, pepper, or lemon juice if needed.
- Serve right away with fresh cucumber or celery sticks. Enjoy!