Top | The Northwest Vegetarian Cookbook

Carrot Hummus

(recipe, Debra Daniels-Zeller)

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I first sampled carrot hummus at a farm lunch served at Nash's farm in Sequim, Washington. I was so impressed with the carrot version of this spread created by farm chef Ankur Shah that I went home and made my own version.


  1. 1 cup cooked and drained garbanzos
  2. 1 cup sliced carrots, steamed
  3. ¼ cup tahini
  4. Zest of 1 lemon, finely chopped
  5. ¼ cup fresh lemon juice
  6. 1 to 3 tsp. honey or agave nectar
  7. 2 to 4 garlic cloves, minced or pressed
  8. Pinch of ground cumin
  9. Pinch of cayenne (optional)
  10. Salt
  11. Chopped cilantro


  1. Place the garbanzos, carrots, tahini, lemon zest, lemon juice, 1 teaspoon honey or agave nectar, and garlic in a blender or food processor and purée until smooth.
  2. Mix in the cumin and cayenne and add salt to taste. Add more honey if desired. Garnish with cilantro.