Carrot Hummus

Carrot Hummus

Photo by Romulo Yanes

Prep 5 m
Cook 5 m



  1. 1 of 3 Heat 1 tbsp oil in a medium stainless steel skillet over medium-high. Add the coriander and cumin and cook, stirring, until fragrant, about 30 seconds. Reserve 1/4 cup of the carrot; add remaining carrot, salt and carrot juice to pan and stir well. Cook, covered, until softened, about 5 minutes. Cool slightly.
  2. 2 of 3 Add cooked carrots to Basic Hummus in food processor or blender and process until smooth. Transfer to a resealable container.
  3. 3 of 3 Stir together reserved carrot, harissa and a pinch of salt. Top hummus with harissa mixture, sprinkle with pine nuts and drizzle with remaining oil. Makes 2 1/2 cups.
Nutrition Information for Carrot Hummus
Servings Per Recipe:
Per Serving: 377 mg sodium, 144 kcal cal., 3 g pro., 5 g sugar, 3 g fiber, 12 g carb., 1 g sat. fat, 10 g Fat, total