Carrot Chickpea Hummus

Hummus is such a great way to sneak healthy stuff into a pickier persons diet. I mean.. who can say no to hummus??!

With summertime just around the corner and outdoor activities ramping up we’ve been in the mood for nutrient dense, microbiome boosting foods we can stick in Tupperware and take on adventures with us. 9 times out of 10 we bring some sort of hummus.

Today I wanted to share with you a hummus recipe that is microbiome boosting, but also anti-fungal and supportive of the sulphur detox pathways.

Carrot Hummus


15 oz of canned chickpeas (or 1/2 cup dried chickpeas, soaked overnight)

2 tbsp olive oil

1 lb carrots, peeled and chopped

1/4 cup lemon or lime juice

1/3 cup water

1/4 cup tahini

1/4 tsp sea salt

Handful of chopped parsley

6 garlic cloves; peeled

Chilli flakes or other herbs/spices to garnish


Preheat oven to 400F

If rehydrating chickpeas you’ll want to cook them in an instant pot or pressure cooker for 20 minutes prior to making this recipe. If using canned chickpeas you are good to go – just give them a good rinse!

Combine drained chickpeas, 1 tbsp olive oil, garlic cloves and carrots on a baking sheet. Toss them to coat with the oil. Bake for 30 minutes or until carrots are tender and chickpeas begin to crisp.

Place carrot chickpea garlic mixture in a food processor with water, 1 tbsp olive oil, lemon juice, tahini and your spices. Process until smooth. If it is too thick to blend just add more water until you reach your preferred consistency.

Portion out until small glass Tupperware containers to take adventuring with you!


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