This super Easy Healthy Raw Carrot Hummus is simply blitzed-up, which has all the fresh sweet flavor of a raw carrot, with a touch of creaminess from the tahini.
Ramp up the raw factor by eating it with a cucumber or celery stick, or stuffed inside lettuce leaves – or alongside a dressed salad of lettuce and sugar snap peas.
I personally love, love, love hummus! I could literally eat it with a spoon! So, I like to try different ways of making it, and for me, this carrot hummus is an absolute winner. It tastes so fresh and not as heavy as other hummuses, it’s perfect for a light snack, which I love in the afternoon!
Especially during the summer, you want to eat something more light, and fresh. This carrot hummus is the perfect healthy summery snack to have. Combined with freshly cut cucumbers, you are in for a super nutritious summer snack.
it’s so easy to make this Easy Healthy Raw Carrot Hummus, simply blitz the carrots until finely chopped, then add the rest of the ingredients and blitz again until smooth. It may take a few minutes though, and you will need to stop a few times to scrape off the sides of the food processor, but patience is key here! I mean, the whole process of making this hummus won’t take you more than 10 minutes!
More Vegan Raw Recipes:
1. Raw Vegan Cauliflower & Walnut Rice
2. Raw Mushroom Parsley & Walnut Hummus
3. Easy Raw Vegan Pea Hummus
Do let me know how you found these Easy Healthy Raw Carrot Hummus if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Healthy Raw Carrot Hummus
Equipment
- 1 food processor I used Ninja
Ingredients
- 2 cups/300g of carrots peeled and diced
- 3 tablespoons of tahini paste
- 1 teaspoon of cumin
- 1 clove of garlic chopped
- Juice from half a lemon
- 2 tsp of cold water
- salt and pepper to taste
Instructions
- Put the carrots in a food processor and blitz until finely chopped. You may need to stop to scrape the side a few times.
- Add the tahini, garlic, water, salt, cumin, and lemon juice, and blitz again until you have a course orange paste. Again, you may need to stop a few times to scrape the sides and to ensure all the ingredients are combined evenly.
- Taste the hummus and add more salt/pepper/lemon juice if needed.
- Serve straight away, or keep wrapped in a plastic box for a day or two in the fridge.
Video
Notes
Young beetroot makes a lovely alternative to the carrot and will give you a glorious purple hummus.
You can replace the cumin with coriander or fennel seeds for a subtly different character. Store the leftover carrot hummus in the fridge and consume within 2 days.
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