Carrot hummus is a great alternative to chickpea hummus. Being a root vegetable, carrots aren’t typically on the go-to list for low carb eaters. However, the average medium carrot has only 6 grams of carbs, which includes almost 2 grams of fiber. So for the average low carb and keto person, a carrot now and then causes no problems.
This is great because I love the hardy texture of a good hummus and that’s what I set out to mimic with this recipe. It is so easy to make. And with a tad over 1 net carb per serving, I know this carrot hummus recipe is going to become a quick favorite for you as well!
For this recipe I recommend this minced garlic and this tahini paste.
Just like my Loaded Cauliflower Salad, this Carrot hummus makes a great dip to take to spring and summer potlucks.
Ingredients
- Hummus Puree
- 1 lbs fresh carrots about 7 medium carrots
- 1/4 c tahini sesame seed paste
- 2 tbsp lemon juice
- 2 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp chopped rosemary (dried is ok if soaked in 1 tsp warm water for 5 min)
- 1/2 tsp ground cumin
- 1/4 tsp table salt
- 1/4 tsp ground pepper
- 1/4 tsp onion powder
- Topping
- 1 tbsp olive oil
- 1 tsp paprika powder
Instructions
Begin by making the paste. Wash, cut, and cook the carrots in the microwave or on the stove top until just tender. Then add the cooked carrots and remaining paste ingredients to a food processor. Pulse and process intermittently until a paste is formed. Transfer the hummus to a serving plate and smooth the surface with the back of a spoon. Top with olive oil and paprika. Serve with sliced cucumbers or Mozzarella Dough Chips.
Carrot Hummus
Ingredients
Hummus Puree
- 1 lbs fresh carrots about 7 medium carrots
- 1/4 c tahini sesame seed paste)
- 2 tbsp lemon juice
- 2 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp chopped rosemary dried is ok, but soak in 1 tsp warm water for 5 min before using
- 1/2 tsp ground cumin
- 1/4 tsp table salt
- 1/4 tsp ground pepper
- 1/4 tsp onion powder
Topping
- 1 tbsp olive oil
- 1 tsp paprika powder
Instructions
- Rinse and pat dry the carrots.
- Peel carrots with a vegetable peeler and chop into 1 inch pieces. Discard the ends.
- Place carrots in a microwave safe dish, add a dash of water, cover, and microwave for 6-8 minutes, stirring at the 3 minute mark, until carrots are tender throughout. Alternatively you could boil carrots in a small sauce pan for about 12 minutes and drain water before using.
- Add carrots and all hummus puree ingredients to a food processor with the S-blade installed and cover with lid.
- Alternate between pulse and process for several minutes, scraping down the sides as needed, until the puree texture is to your liking. Add rosemary and pulse briefly to blend
- Spoon hummus onto a serving dish/plate.
- Gently place the back of a metal spoon on the center area of the hummus and drag it in a spiral pattern to the outer edge.
- Add topping: Drizzle the remaining tbsp of olive oil over the surface of the hummus. Sprinkle the surface evening with paprika.
- Serve immediately with thick slices of cucumber, celery sticks, or other low-carb-dip-vehicle of choice.