Quick Carrot Hummus with Veggie Sticks After School
Carrot hummus gives you all the creamy satisfaction of traditional hummus with a subtle sweetness that kids actually enjoy. It’s ready in 10 minutes and uses roasted carrots for deeper flavor.
The bright orange color makes vegetables more appealing to reluctant eaters, and you can prep the veggie sticks ahead of time for grab-and-go snacking.
Why Roasted Carrots Make Better Hummus
Roasting concentrates the carrots’ natural sugars and removes excess moisture that would make your hummus watery. You can roast a batch of carrots during weekend meal prep and keep them refrigerated for up to four days.
If you’re short on time, steaming works too, but the flavor won’t be as rich. Either way, make sure the carrots are completely tender before blending—any firm pieces will create a grainy texture that won’t smooth out.
Highly Recommended
Quick Carrot Hummus with Veggie Sticks After School
Equipment Needed
- Food processor
- Sharp knife
- Cutting board
Instructions
- Combine base ingredients: Add roasted carrots, chickpeas, tahini, lemon juice, garlic, cumin, and salt to food processor. Process for 1 minute until roughly combined.
- Blend until smooth: With processor running, slowly drizzle in 3 tablespoons water and olive oil. Process for 2-3 minutes until smooth and creamy. Add remaining tablespoon of water if needed for desired consistency.
- Season and adjust: Taste and adjust seasoning with additional salt, lemon juice, or cumin as needed. The hummus should be smooth, creamy, and well-seasoned with a balanced sweet-savory flavor.
- Serve with vegetables: Transfer hummus to serving bowl and arrange fresh vegetable sticks around it. Serve immediately or refrigerate for up to 5 days.
Nutrition Facts
Per Serving (1/4 cup hummus with vegetables)
