Purple Hummus

Purple Hummus

1 can garbanzo beans, drained
2/3 cup tahini
3 Red Dog purple carrots, steamed & chopped
1/3 cup olive oil
2-3 lemons, zest & juice (about 1/3 cup of lemon juice)
2 cloves garlic, chopped
1 teaspoon cumin or more, to taste
1 teaspoon kosher salt
Veggies, chickpeas, nuts, seeds, fresh herbs, olive oil and/or spices (for the toppings; optional)

Combine the garbanzo beans, tahini, carrots, lemon juice, lemon zest, garlic, cumin, and salt in a food processor or blender. With the motor running, slowly drizzle in the olive oil and blend until smooth.

Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt if necessary.

Serve in a bowl with toppings (optional). See suggestions for topping ideas.


  • For a smoother hummus, peel the garbanzo bean skins off. For an even smoother hummus, start with dried chickpeas.
  • Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.
  • Leftover hummus will keep in the fridge a week.