Raw Carrot Hummus

Written By Dominique Ludwig

On 24/08/2019

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Carrot Hummus

A nice alternative to chickpea hummus. This version is deliciously light and is tasty as a dip or just to have on the side of the plate. This does well with many vegetarian and vegan meals as well as cheese as it has a slightly sweet flavour.


  • 350g raw, peeled carrots
  • 2 tablsp. EVOO
  • ½ clove garlic
  • 1 teasp. Whole Cumin seeds
  • Dash of Lemon Juice
  • 2 tablsp Tahini
  • Salt and pepper
  • 30g sunflower seeds, soaked


  1. Add all of the ingredients to a food processor and blitz or pulse for around 7-10 seconds.
  2. The finished result should be grainy rather than smooth.
  3. Store in a glass jar in the fridge for around 3 days.


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