Chipotle carrot hummus is an easy recipe that takes homemade hummus to a new level of deliciousness. Sautéed carrots, garlic and chipotle chili powder are blended with canned chickpeas, tahini, lemon juice and olive oil, making a wonderfully flavorful, mildly spice hummus that will be a hit at your next gathering!
I love making appetizers and hors d’oeuvres for company. The first hour or so of a get-together is always an exciting time, abuzz with greetings, everyone happy to reconnect and catch up on each other’s lives while sipping wine or a cocktail and nibbling on delicious little delicacies.
This carrot hummus is the perfect nibble because it makes everyone happy and it’s light enough to leave them still hungry for dinner.
It also makes the chef happy because it only takes 15 minutes to make and you can prepare it up to two days ahead.
How to make Chipotle Carrot Hummus:
This recipe is made in two simple steps: sauté the carrots and garlic, then puree them with the rest of the ingredients.
- Sauté The Carrots and Garlic: Peel and slice the carrots and the garlic. Sauté the carrots in olive oil for a few minutes. Add the garlic to the pot and cook for another minute.
- Puree All the Ingredients: Transfer the carrots and garlic to the bowl of your food processor. Add chickpeas, tahini, lemon juice, water, salt, chipotle chili powder and olive oil. Puree to your desired consistency.
How to Serve Chipotle Carrot Hummus
I always like to find a way to make food look extra tempting.
- With hummus, I suggest you scoop it into a shallow bowl and use the back of a spoon to first smooth it out evenly, and then to make swirly grooves. Drizzle extra virgin olive oil into the grooves. I love the way it looks! It also tastes great, especially if you use good quality olive oil for the drizzling.
- Then sprinkle the hummus with fresh herbs or spices or both. Parsley and mint are always a great choice. For spices, I love using a pinch or two of paprika, Aleppo pepper, Urfa pepper or dried mint.
- Another fun topping is a sprinkling of chickpeas. Save 6 or 7 chickpeas from the can to use as a garnish.
What to serve with carrot hummus
Carrot hummus is great with homemade baked pita chips and/or crudités, to dip. See recipe notes for instructions on how to make homemade baked pita chips.
Set the bowl of hummus out with a basket of pita chips and a plate of crudités nearby.
More great homemade hummus recipes
I have two other delicious homemade hummus recipes on Panning The Globe.
- My favorite classic hummus recipe. This is simple to make and way better than any store-bought hummus.
- Turkish hot layered hummus, a dish I fell in love with in Istanbul. This hummus has a touch of the exotic, and it’s always a crowd pleaser. Perfect for parties and potlucks.
Here’s the recipe for Chipotle Carrot Hummus. I can’t wait for you to try it. Make sure you have lots of good things to dip because, if you’re like me, you won’t be able to stop. If you make it, I hope you’ll come back to leave a star rating and a comment and let me know what you think!Print
Chipotle Carrot Hummus
Sautéed carrots and spicy chipotle chile powder add remarkable flavor to homemade hummus, a colorful tasty dip for raw veggies, chips or pita.
- Prep Time: 7 mins
- Cook Time: 8 mins
- Total Time: 15 mins
- Yield: 8-10 1x
- Category: Appetizer, Dip
- Method: Sauté
- Cuisine: Fusion
Equipment A food processor fitted with the chopping blade
- 1 pound of carrots, peeled and cut into ½-inch slices
- 4 tablespoons good quality extra virgin olive oil, divided, plus more for drizzling on top
- 2 large garlic cloves, peeled and cut into quarters
- 1 15-ounce can of chickpeas, drained and rinsed
- ⅓ cup tahini (sesame paste)
- 4 tablespoons fresh lemon juice (2 lemons)
- ¼ cup cold water
- 1¼ teaspoons kosher salt or more, to taste
- ¼ teaspoon chipotle chili powder
Optional Garnishes (choose 1 or more):
- A few sprinkles of paprika
- A few sprinkles of Maras pepper, Aleppo pepper or smoked paprika
- Some chopped parsley leaves
- A handful of cooked chickpeas
- A handful of toasted pine nuts
- Pita, for dipping
- Heat olive oil (2 tablespoons), over medium heat, in a heavy-bottomed saucepan. Cook the carrots, stirring often, for 6- 7 minutes, until slightly softened and starting to brown. Turn the heat down if the carrots are browning too fast. Toss in the garlic and cook, stirring, for another minute or so, to mellow the flavor of the garlic.
- Transfer carrots, garlic and whatever oil is in the pan, to the bowl of a food processor. Add chickpeas, tahini (⅓ cup), lemon juice (4 tablespoons), water (¼ cup), salt (1 ¼ teaspoons) and chipotle chili powder (¼ teaspoon). Puree to a creamy consistency but don’t over process. Add the remaining 2 tablespoons of olive oil and whiz for a few seconds to combine. Taste and correct seasoning with additional salt, if you like.
- Serve carrot hummus in a shallow bowl. Run the back of a tablespoon over the hummus, in a circular motion, to smooth it out and then to make some circular grooves to hold streams of olive oil. Drizzle olive oil into the grooves. Add garnishes. Serve with crudités and/or toasted pita (see notes)
How to make easy homemade pita chips: Preheat the oven to Broil. Lay 4 6-inch pitas out on a jellyroll pan. Brush a light layer of olive oil over both sides of each pita. Set the pan in the oven for 3 minutes or so, watching carefully to prevent burning. As soon as the pitas start to brown, remove them from the oven. When cool, slice them into 1 ½-inch strips, using a pizza cutter. Cut strips in half crosswise.
Keywords: carrot hummus, homemade hummus with sautéed carrots