Carrot Hummus

Carrot Hummus with seeds

When talking about eating seven fruits and vegetables a day, the guidance means the majority to be vegetables and some fruit. It’s good to have vegetables filling up half your plate every meal for a balanced healthy diet. Carrots are one of my favourite vegetables because of their sweetness and crunch; they give me the same satisfaction as a crunchy apple.

Carrots are a valuable source of dietary fibre, vitamin A, vitamin K and manganese. They are also a good source of vitamin C, vitamin B6, folate, pantothenic acid, iron, potassium and copper. Making carrots an all round nutrient booster keeps you healthy inside, lowering cholesterol and boosting your immune system, and on the outside, making your skin glow.

Carrots are mildly starchy and some people may find it best to avoid eating starchy food with protein. Another thing to consider for your digestion is whether you can eat raw vegetables. If you can tolerate them then there is a lot of interesting research on a raw food diet, the view being that cooking destroys many of the nutrients. As long as you can digest different vegetables, my view is to eat them any which way you like as you’re still getting valuable nutrients.

This recipe involves cooking the carrots, and creating a delicious dip with other alkali, immune and digestion boosting foods like apple cider vinegar, paprika, ginger and cumin.


Carrot Hummus

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: 4-6 people


  • 2 cups peeled and chopped carrots
  • 1 tbs and 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ¼ tsp ginger finely grated (use a zester)
  • pinch of salt
  • 1 tsp hemp seeds (or whatever seeds you have)
  • 2 tsp olive oil
  • * I use a dry cup measurer for all my measuring (liquid and dry)


  1. Peel the carrots and chop into 1−2 cm pieces.
  2. Boil in water with pinch of salt, for 20−25 minutes until you can put a fork/skewer easily through the carrot.
  3. Drain the carrots and then in a hand held blender or food processor blend the carrots to a puree.
  4. Add the lemon juice, spices and 1 tsp of olive oil.
  5. Place the hummus in a serving bowl and place in the fridge if you want to serve cold or serve warm.
  6. Sprinkle 1 tsp of hemp seeds on top of the dip and drizzle with 1 tsp olive oil.

Carrot Hummus

Serving ideas:
* Cold or warm as a dip with chopped carrots, pepper, Chia Seed Bread and crisps.
* Hot as a bed for a piece of fish or a layer in a vegetable stack.
* As a warm or cold mezze dish with other side dishes to create a Middle Eastern/ Mediterranean spread. It would be delicious with these dishes.

Zaatar Spiced Flatbread

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