Oil Free Carrot Hummus


Oil Free Carrot Hummus

Edith Agoston
Course Snack


  • 1.5 cups cooked chickpeas (use a 15 oz can or soak dry beans overnight and cook)
  • 1 cup steamed carrots
  • .5 cup vegetable broth
  • 2 tbsp tahini
  • 2 cloves garlic
  • .25 lemon The fresh juice of half ¼ of a regular size lemon, ½ if using a small lemon
  • Sea salt and garlic salt to taste
  • Pine nuts and scallions for garnish and added nutrients (optional)


  • Combine everything into a food processor or blender and blend until creamy and fully emulsified
  • Garnish with pine nuts and scallions
  • Enjoy with raw vegetables or raw flax crackers
  • Refrigerate leftovers
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Edith Agoston