Raw Carrot Hummus

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 tablespoons EVOO (extra virgin olive oil)
  • ½ clove garlic
  • 1 teaspoon whole cumin seeds
  • dash of lemon juice
  • 2 tablespoons 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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