Lemon Carrot Hummus

Carrot adds a subtle sweetness to this lighter rendition of the classic chickpea dip.

January 4, 2012

Dark sesame oil, sometimes called toasted sesame, lends a sesame flavor with a lighter touch than traditional tahini.

Serves: 12
Prep:  5 min
Cook: 10 min
Total: 15 min


  • 1 carrot, thinly sliced
  • 3 cloves garlic
  • 1 3/4 cups cooked chickpeas
  • 3 tablespoons dark sesame oil
  • 3 tablespoons lemon juice
  • 3 tablespoons plain low-fat yogurt
  • 1/4 teaspoon salt


1. In a small saucepan, combine the carrot and garlic with water to cover. Cook over medium heat until tender, about 10 minutes. Reserving the cooking liquid, drain and transfer the solids to a food processor. Add 2 tablespoons of the reserved cooking liquid.

2. Add the chickpeas, sesame oil, lemon juice, yogurt, and salt, and process until smooth.

Nutritional Facts per serving

Calories     75.9 cal
Fat     4.1 g
Saturated fat     0.6 g
Cholesterol     0.2 m
Sodium     56.5 mg
Carbohydrates     7.9 g
Total sugars     1.8 g
Dietary fiber     2 g
Protein     2.4 g

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