Carrot Cumin Hummus Recipe

Prepare carrots

If using raw carrots, peel and cut into 1-inch pieces. Steam or simmer until very tender, about 10–12 minutes, or roast at 425°F (220°C) tossed in 1 tsp olive oil for 20–25 minutes until caramelized. Let cool slightly.

Optional peel chickpea skins

For an extra-silky hummus, pinch each chickpea to slip off the skin. This is optional but improves texture. If short on time, skip.

Blend base

In a food processor or high-speed blender, add the cooked carrots, drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, smoked paprika, ground coriander (if using), salt, and pepper. Pulse to combine.

Emulsify

With the processor running, stream in the 2 tbsp olive oil and up to 3 tbsp reserved chickpea liquid (aquafaba) or water, a tablespoon at a time, until the hummus becomes smooth and creamy. Scrape down the bowl as needed. Taste and adjust lemon, salt, or cumin.

Adjust consistency & season

If the hummus is too thick, add additional aquafaba or water up to 2 tbsp more until desired consistency is reached. If too sweet from carrots, add a little extra lemon juice and salt to balance.

Spoon the hummus into a shallow serving bowl, using the back of a spoon to create a shallow well in the center. Drizzle 1 tbsp olive oil over the surface, sprinkle toasted cumin seeds and chopped parsley, and dust a pinch of smoked paprika for color. Serve with lemon wedges on the side.

To toast cumin seeds: heat a small dry skillet over medium heat, add the cumin seeds, and toast, shaking the pan, until fragrant and slightly darker, about 30–60 seconds. Remove immediately to avoid burning and crush lightly with the side of a spoon if desired.

Preheat

Preheat oven to 350°F (175°C) or heat a dry skillet over medium heat.

Warm the pita

If using an oven: brush each pita lightly with oil, stack or place in a single layer on a baking sheet, and warm for 5–7 minutes until heated through and pliable. If using a skillet: brush one side lightly with oil and warm each pita 30–45 seconds per side until puffed and warmed. Sprinkle with a little sea salt if desired.

Cut pitas into wedges and serve immediately alongside the hummus.