This easy Carrot Hummus recipe, which packs in a cup of fresh carrots, is an easy homemade toddler lunch or snack. It’s flavorful, easy to make, and pairs well with bread or crackers.

Carrot Hummus

Hummus is one of those perfect baby and toddler foods—it’s soft, versatile, and lasts for a while in the fridge. It’s an excellent source of vegetarian protein and can be mixed up in just a few minutes. This version includes softened carrots to add nutrients and flavor and is a favorite carrot recipe.

This is one of my favorite toddler lunch ideas, whether to serve at home (and eat myself!) or to pack for daycare. And it’s a nice way to offer carrots to kids of all ages.

Ingredients

Here’s a look at the ingredients you’ll need to make this recipe so you know what to have on hand.

• Carrot: I use freshly grated carrot in this recipe since I find that it blends into the hummus mixture easily. In a pinch, you can use store bought grated or shredded carrots.
• Chickpeas: Chickpeas, also called garbanzo beans, are a classic ingredient in hummus. I use canned beans here for ease, but you can use 2 cups of cooked dry beans, too.
• Tahini: Tahini is a paste made from sesame seeds that gives the classic flavor in hummus. If you don’t have any or there’s a nut allergy, you can use plain Greek or regular yogurt.
• Lemon: Fresh lemon adds brightness to the hummus that is delicious.
• Cumin and salt: A little of each of these adds pleasant flavor to the hummus.

Step-by-Step Instructions

Here’s a look at the basic steps of this recipe so you know what to expect. Scroll to the bottom of the post for the full recipe.

1. Grate a carrot and soak in hot water to soften. Drain and pat dry. This softens the carrots and helps allow them to blend into the hummus mixture more easily. Rinse and drain a can of chickpeas.
2. Add the ingredients to a food processor.
3. Blend smooth.
4. Taste and adjust the salt as needed.

You can also make this in a blender if you don’t have a food processor.

Frequently Asked Questions

How to Store

This easy hummus recipe for toddlers (and everyone else!) can be made up to 5 days ahead and stored in the fridge. Just be sure to store it in an airtight container. Stir it before serving as sometimes a little liquid separates.

Best Tips for Success

• We like it for lunch on toast or bread or as a dip for whole grain crackers or veggies. It’s also a nice spread for a turkey sandwich and you can thin it with lemon juice to make a salad dressing for an older kiddo or an adult.
• Freshly grated carrots and store bought shredded carrots are both fine to use here.
• Season to taste with salt to your liking. (Omit salt if making for a baby.)
• Use plain Greek or regular yogurt instead of tahini if desired.
• Use white beans instead of chickpeas if desired.
• Add as much water as needed to make a smooth texture that blends up easily.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

• Add the carrot to a bowl. Bring a pot or kettle of water to a boil, pour over carrot, and let sit for about 5 minutes to soften. Drain well, reserving about ⅓ cup of the liquid.

• Add all ingredients except the water to the bowl of a food processor. Process, adding a little reserved water a time to help create a smooth consistency. You may need to stop and scrape down the sides of the bowl once or twice.

• Serve immediately or store in the fridge in an airtight container for up to 5 days.

• We like this on toast or bread or as a dip for whole grain crackers or veggies. It’s also a nice spread for a turkey sandwich and you can thin it with lemon juice to make a salad dressing for an older kiddo or an adult.
• Freshly grated carrots and store bought shredded carrots are both fine to use here.
• You can use beans you’ve cooked from dry if you prefer.
• Season to taste with salt to your liking and omit salt if serving to a baby.
• Nut-free: Use plain Greek yogurt instead of tahini if desired.
• Use white beans instead of chickpeas if desired.
• Add as much water as needed to make a smooth texture that blends up easily.

Calories: 713kcal, Carbohydrates: 82g, Protein: 31g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 11g, Sodium: 1910mg, Potassium: 1285mg, Fiber: 25g, Sugar: 6g, Vitamin A: 21505IU, Vitamin C: 10mg, Calcium: 278mg, Iron: 9mg

This post was first published April 2018.