Easy Carrot Hummus Recipe | Vegan Hummus Wrap | How to Make Hummus

Heat a pan and add olive oil, carrots and onion. Cook on high to medium high heat until the carrots and onion start to caramelize, about 4 to 5 minutes.

Add the water and reduce the heat to low. Cook until the carrots are soft and mushy, about 10 to 12 minutes.

Turn off the heat and let it sit covered to cool down, preventing the carrots from drying out.

In a food processor, add the drained cooked chickpeas, cooked carrots & onion (along with any remaining liquid), tahini, garlic, lemon juice, ground cumin, cayenne, salt, and olive oil. Blend to a smooth fluffy puree, scraping the sides as needed, for about 5 to 6 minutes.

Optional: To serve as a dip, sprinkle with paprika, finely chopped parsley, and olive oil.

Equipment Needed

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