Sweet and Spicy Carrot Hummus


Sweet and Spicy Carrot Hummus

Carol Kicinski
Prep Time 25 mins
Cook Time 10 mins
Course lunch
Servings 4


  • ½ pound carrots peeled and chopped
  • 1 15-ounce can garbanzo beans drained and liquid reserved
  • ¼ cup creamy or no-stir Sunbutter
  • 5 tablespoons olive oil divided
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼-½ teaspoon chipotle chili powder
  • 1 chipotle pepper in adobo sauce finely minced
  • 1 tablespoon fresh mint leaves minced

For serving:

  • 1 box brown rice crackers
  • 1 bunch celery sliced for dipping


  • Put the carrots in a small pot with cold water. Bring to a boil and let boil until the carrots are tender, about 10 minutes. Reserve a few of the garbanzo beans for garnish, if desired.
  • Place the carrots in a food processor along with the garbanzo beans, Sunbutter, 4 tablespoons olive oil, honey, lemon juice, cumin, salt, pepper, and chipotle chili powder. Process until smooth, adding some of the reserved garbanzo bean liquid until the proper texture is achieved (I used 4 tablespoons). Place in a serving bowl, cover with plastic wrap, and refrigerate until ready to serve (can be served right away).
  • In a small bowl, combine 1 tablespoon olive oil, the reserved garbanzo beans, the chipotle pepper, and mint. Garnish the hummus with the mixture and enjoy with brown rice crackers!
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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