Carrot hummus

Handy for a pre-dinner snack or a great addition to a good lunch spread with friends and family.


400g carrots (you can use frozen for a quicker version!)

2 tsp tahini

1 tsp avocado oil (could use olive instead)

Juice of 1 lemon

1 heaped tsp cumin

Pinch salt

Pinch black pepper

1/3 cup water

Optional (but very tasty) coriander – we used a small handful.



  • Steam/boil the carrots until soft (we did ours in the instant pot for 2 minutes). If using frozen carrots just let them defrost before blending.
  • Put the carrots and all the other ingredients into a food processor/blender and blend until it makes a thick, smooth dip.
  • Store in the fridge for a week and enjoy with veggie sticks (we love it with celery and cucumber!).

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