Carrot hummus with ginger

The summer is perfect for tropical treats and this recipe for hummus is perfect for many occasions. It's great on a sandwich for lunch, but also on the side with a salad or as a dip for vegetable sticks. Ginger adds a tropical feel and you can even add some chili flakes for extra spice. If you are a big fan of hummus, you need to try this one for sure! Refrigerated it will keep for at least 5 days, so making a batch over the weekend will assure exciting meals or snacks during the week.
30 Minutes
8 Persons


For the hummus

  • 400 g carrots
  • 240 g chickpeas (cooked)
  • 3 cm of fresh ginger root
  • 100 ml olive oil
  • 1 tbs tahin (sesame paste)
  • 1 tbs cumin powder
  • juice of 1 lemon
  • pepper and salt

To serve

  • toast, bread or vegetable sticks


  1. Clean the carrots and boil them until the are tender.
  2. Add all the ingredient to a food processor, except for the chickpeas.
  3. Process until the paste is smooth.
  4. Check the taste and add cumin, tahin, lemon juice or salt and pepper if needed.
  5. Add the chickpeas and process until the hummus is smooth, and serve.