Need a way to use up fresh carrot tops in a recipe? Carrot top hummus is a delicious option! But, let’s be honest….any kind of hummus cannot go wrong! This carrot top hummus is also oil free, grain free, and vegan, and it is loaded with seven grams of fiber and eight grams of protein per serving!
When Jake and I shop for produce, we always opt for the organic, plastic-free options, and at our grocery store, the organic, plastic-free carrots always come with their fresh, green tops still attached! However, Jake and I usually buy two to three pounds of carrots a week because we both love carrots, and two to three pounds of carrots provide a huge load of fresh carrot tops to use.
Because Jake and I are trying to continually live a lower impact lifestyle, I would much rather use the fresh carrot tops in a recipe than throw them out. However, sometimes I still cannot use the incredible amount of fresh carrot tops I get on a weekly basis, so the fresh carrot tops that do not become carrot top hummus or other recipes go into the compost bin by our garden!
Fresh carrot tops taste very similar to parsley with just a slight hint of carrot, so as I began experimenting with recipes for fresh carrot tops, I added the fresh carrots tops to recipes that I would have normally added fresh parsley. The result: absolutely delicious every single time!
The flavor profile of the carrot top hummus reminds me of a bowl of curry, and this is my favorite flavor of hummus to spread on a warm, toasted sandwich or spoon into a bowl of steamed veggies and rice!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups cooked chickpeas, or 1 (15 oz.) can of chickpeas
- ¼ cup, packed, fresh carrot tops
- 1 Tbsp ground cumin seed
- 1 tsp ground turmeric
- 1.5 tsp ground paprika
- 2 Tbsp tahini
- ½ cup water
- *optional: salt and pepper to taste
- First, peel the chickpeas and place the peeled chickpeas in a blender. If you have never peeled chickpeas before, it is super easy: gently squeeze the chickpea between your fingers, making sure that is does not shoot out across the room, and the chickpea and its skin will separate. Compost the chickpea skins when you are done peeling the chickpeas.
- Next, wash the carrot tops and them to the blender.
- Now, add in the ground cumin, ground turmeric, ground, paprika, and tahini.
- Blend the carrot top hummus until it is smooth and add water, up to one-half cup, if needed to thin the hummus.
- Taste and add salt, pepper, and more water if needed.
- Serve immediately or chill in the refrigerator!
- Leftovers can be refrigerated for up to two weeks.