Print
Chickpea-Free Hummus, 3 Ways: Beet + Ginger, Moroccan Carrot, Zucchini Lime || Paleo + vegan! || Eat Spin Run Repeat

Spicy Moroccan Carrot Hummus


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins
  • Yield: about 1 cup
  • Category: snack
  • Method: puree
  • Cuisine: Moroccan

Ingredients

  • 1 cup peeled + diced raw carrots
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 1 clove garlic, roughly chopped
  • 2 tsp harissa paste
  • 1/4 tsp ground turmeric
  • juice of 1 small lemon
  • za’atar, for topping (optional)

Instructions

  • Place all ingredients in the food processor and puree until completely smooth.
  • If needed, add a bit more lemon juice or water to thin and puree again. Note that the hummus will thicken if left in the fridge.