How to make it

  • In a sauce pan, place the sliced carrots, 1 garlic clove and Bay leaf. Cover with water until there's 2" of water covering the carrots. Bring to a boil then reduce heat cover and simmer for approx. 25minutes or until the carrots are very tender.
  • Strain the carrots over a bowl, saving the liquid! Remove the Bay leaf. Let cool to room temp.
  • Add the chickpeas and carrots with the garlic clove into a food processor or blender, mince the remaining fresh garlic and add with lemon zest, juice, salt, pepper and cayenne.
  • Pulse and blend for a few minutes. If it's too thick add some cooking water, a few spoonful's at a time, until it runs smoothly but still thick. Stream in the olive oil until you get a smooth consistency you like.
  • Cover and refrigerate for a couple of hours before tasting for seasonings. Add more spice to your liking.
  • Serve with crudité, pita bread, flat bread, pita crisps or crackers etc..

Reviews & Comments 3

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  • Cosmicmother 4 months ago
    Eastcoaster's IMI review: Carrot Chickpea Hummus
    Was this review helpful? Yes Flag
    " It was excellent "
    eastcoaster ate it and said...
    Delicious Hummus recipe.
    Made as written and the only thing i did was i added a bit of roasted red pepper for color. I eat it with celery or cucumber, so very good.
    Thank you for the recipe.
    Made for the November Challenge
    November 05/2018
    Was this review helpful? Yes Flag

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