Carrot Hummus

My 3rd attempt to recreate Noir Bar’s amazing carrot hummus. Getting closer…

Carrot Hummus

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Difficulty: Easy Servings: Source: Paul Harsha (from Ivy Larson) 


  • 3 large carrots (cut into bite-sized pieces)
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3 cloves garlic
  • 1/4 teaspoon turmeric
  • pinch cumin
  • pinch smoked paprika
  • sea salt & white pepper (to taste)
  • sumac (optional)


Just like any hummus, this carrot all-vegetable-hummus is incredibly versatile. Pack it on a picnic, or serve it as an appetizer on a party platter.


Steam the carrots:

Place a steamer basket in a saucepan filled with about 1 inch of water. Put the carrots in the steamer, bring the water to a boil, cover and steam for about 5-10 minutes, or until fork-tender. Let cool.

Add the steamed carrots, tahini, lemon juice, garlic and spices to a food processor. 

Process for 1 full minute, or until mixture is smooth and creamy. Scrape down bowl and pulse.

Season with salt and white pepper to taste. Pulse again.

Serve sprinkled with sumac.

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