Carrot Hummus Recipe

A New Twist On The Classic Dip

Carrot Hummus Recipe

While I was at Blogher Food in June, I met the good folks from Maan's Packing.  They have these wonderful (and incredibly addictive) sugar snap peas that I buy all the time and take in my lunches for work.  Sure, the little package is a little more expensive but I prefer to spend a little on veggies that I know I'm going to eat rather than buy them in bulk and end up throwing half of them away.  A few weeks later, the good folks at Maan's also recommended I try this carrot hummus from their friends at Grimmway Farms with my peas.

Peas and carrots just go together, as Forest Gump always said, and in this case, I need to thank the folks at Mann's for steering me to this recipe!  I set out a plate of warm, fresh pita, veggies, and this delicious hummus one afternoon for my family, who gobbled up every last bite.  I'll have to make more soon!  The hummus is fairly mild and you can adjust things to your liking.  I reduced the lemon juice a little and added a sprinkle of Trader Joes 21 Seasoning.  The finished product won't be as smooth as commercially bought hummus, but it's far fresher.  Spread it on sandwiches, give it to the kids for a cool snack, or just eat it by the spoonful-it's not just tasty, it's good for you, too!


1/2 cup shredded carrots, packed
7 oz can chickpeas, drained and rinsed (if you can't find one this small, just use a 15 oz can and divide it in half.  Freeze the remaining chickpeas for another use)
3 Tbsp fresh lemon juice
2 tbsp water
2 tbsp tahini
1 clove of garlic
1/4 tsp salt
1/2 tsp cumin

  Blend all ingredients in a food processor or blender until smooth.  Serve with sugar snap peas, assorted other vegetables, wedges of pita, naan bread, or crackers.

Makes about 1 1/2-2 cups, which was plenty for us to snack on and have leftovers.

Adapted from Grimmway Farms

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom