Creamy Carrot Dip

Creamy Carrot Dip

It tastes like hummus. It has the consistency of hummus. It even kind a looks like hummus, save for the orange hue. But it’s completely bean-less.

This recipe is for those of you who love the flavour of hummus, but don’t dig the toots that often accompany eating beans (though to make ’em more digestible, check out this post). And if your toots are out of control all of the time, might I suggest joining my upcoming Secrets to Digestive Healing workshop.

Carrots not your fave? Try two cups of your favourite vegetable – sweet potato, squash, cauliflower, red pepper, or mix it up with a medley.

Creamy Carrot Dip
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, refined sugar-free
Recipe type: Dip
Serves: 6
  • 8 carrots, steamed until soft
  • Juice of one lemon
  • 2 cloves garlic
  • ½ tsp cumin
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Salt to taste
  • Handful of parsley, chopped
  1. In a food processor or blender, add all ingredients (except for the parsley) and blend until smooth. Taste and adjust seasonings as necessary.
  2. If using parsley, toss it in at the end and pulse a few times to incorporate it.


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3 Responses to Creamy Carrot Dip

  1. ATasteOfMadness February 9, 2014 at 11:46 pm #

    Wow! Who would have thought you could make hummus with carrots? (well, I guess you, but..)
    This looks super fantastic!

  2. Julie October 25, 2014 at 8:00 pm #

    This recipe doesn’t work- there is no where near the amount of moisture to make a dip .

    • Sondi October 26, 2014 at 3:17 pm #

      Hey Julie! Sorry this recipe didn’t work out for you, especially since it’s one of my favourites. Between the cooked carrots, lemon juice and olive oil, I’ve always had enough liquid to make this recipe. You could add some more olive oil or water to thin it out. If you’d like me to troubleshoot this recipe further for you, feel free to send me an email at info [AT]