Carrot Cake Hummus

Hey boos!

Well, guess I ruined the surprise with that title, huh? A lot of you guys thought my dessert from the other night was a pumpkin hummus….good guess, but I can’t very well be busting out the pumpkin already now can I? What will I have for recipe ideas come fall?? 😉

After a conversation with Emilia the other day about the advantages of homemade hummus versus store-bought (oh the topics we foodies tla), I got the motivation that I’d been looking for to get in the kitchen and whip up a batch of the good stuff. But of course I couldn’t just make a regular plain Jane hummus…nope, not me…I had to get a little creative…because that’s what I do!

My kitchen is my studio…and my food is art…right, Jenn?

This was actually one of those recipes that just kinda comes to you all of a sudden. I’ve been chomping my way through my jumbo bag of sweet organic carrots for the last week or so and it just dawned on me…why not put carrots IN the hummus?!

And of course, carrot cake was the first flavor that came to mind…because I may not eat a lot of sweets, but in another life, I was a fat kid that survived on Twinkies and Oreos…so consider this my subconscious shining through! 🙂

Carrot Cake Hummus:

  • 1 can chickpeas, drained (reserve liquid)
  • 1 cup carrots, chopped and steamed until tender
  • 1 tablespoon virgin coconut oil
  • 1/8-1/4 cup maple syrup (depending on your sweet tooth)*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • ~1/4 cup reserved liquid from chickpeas
  • 1/4 cup raisins
  • 1/4 cup unsweetened shredded coconut

1. Add chickpeas, steamed carrots, coconut oil, maple syrup, and spices to a food                     processor and pulse until combined.
2. Turn the food processor on and drizzle enough liquid from can of chickpeas down the         chute of the processor until the mixture becomes smooth and creamy.
3. Transfer hummus to a medium sized bowl and stir in raisins and coconut.

Serve with graham crackers, apple slices, or hey, why not more carrots?

That is IF you can stop eating it by the spoonful!

*The flavors meld really well in this after it sets in the fridge for a few hours. I actually made this before work on Monday morning and when I got home that night, it tasted about 2 x as sweet as it did when it first came out of the processor so use your own discretion when adding sweetener!

I know there are quite a few of you out there who have never tried dessert hummus before, but trust me on this one…

It tastes JUST like carrot cake…NOTHING like beans!

C’mon, try it!
(Foodie peer pressure at its worst best!) 😉

If you could be reincarnated after your time on Earth is through, what or who would you want to be and why?
I would love to be reincarnated as a big beautiful bird…I know it sounds cliche’ but how great would it be to just spend the days flying high in the sky without a care in the world?…well, except for the occasional airplane that is! 😉

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23 Responses to Carrot Cake Hummus

  1. You made it, you made it! Yee- haw! I knew your title had something to do with our recent phone conversation about hummus…. 🙂
    How creative are you! Beans, carrots, coconut, maple and spices don’t sound weird at all. #thejoysofbeingafoodie. I’ll definitely be trying out this baby asap, that is after I polish off the edamame hummus that I made today (that won’t take long).

    Can’t wait for our future culinary creations! 🙂

  2. Oh my gosh, this looks amazing! The second I get my hands on a food processor, this is all going in. Carrot cake is the food of the gods 🙂

  3. This needs some chocolate chips 😉

  4. Lee says:

    I think I would like to be a dog. But it would have to be one that’s well taken care of. I guess I’d like to be my dog. Lol.

  5. Impressive recipe once again! I totally thought pumpkin but carrot cake hummus sounds delicious. I can’t wait to try this out this weekend!

  6. Pure genius! I so wish I had time to make this today, but I hope to make it in the near future!

  7. Missy says:

    I’m so glad to see this! I love sweet hummus. I’ve done a similar one with babyfood sweet potatoes and carrots. I use cinnamon and cardamom and liquid vanilla stevia. I cant do raisins but the coconut looks good; wonder how a little coconut flour blended in would be? Hmmm……

  8. Yum! That looks so awesome 😀 Great idea, and I love dessert hummus 😀 And the kids went crazy for it too, my daughter was much smaller so I just fed it to her with a spoon, haha. I gotta try this!

  9. This looks fabulous! I was obsessed with dessert hummus a few months ago…I think I need to bring it back! I love carrot cake! 🙂

  10. Lizzie says:

    woah! while reading this post i was eating carrots and hummus…hahaha

  11. Marlyn Swant says:

    I just added this blog to my rss reader, excellent stuff. Can not get enough!

  12. i made banana bread hummus the other day and it was ah-mazing. i had never had a desserty hummus and omg. its frequents my toast quite often these days.

    the carrot cake one sounds interesting as well. i may need to try that next!

    • kissmybroccoli says:

      Whoa! Ok, I totally just bookmarked that recipe! You had me at banana bread! 😉 Can’t wait to give it a try…yep, I’m a bit obsessed with dessert hummus! Haha!

  13. Oh hell yes. I just made carrot cake frozen yogurt last week so I’m on a major carrot cake streak right now!

    I would love to be reincarnated as a bird, too. I would love to be able to fly! I wouldn’t mind being a toucan- I don’t know how well they fly, but they’re beautiful and they get to hang out in the rainforest 🙂

  14. Pingback: Dessert Hummus (Trio) « Culinary Adventures in the Kitchen

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  16. kelly says:

    Could I substitute anything for the coconut oil?!

    • kissmybroccoli says:

      Sure, you could use a neutral-tasting oil or even almond butter would work great in this, just if you use the nut butter, you may have to add a bit more liquid to compensate for the thicker consistency. 🙂

  17. Pingback: Carrot Cake Humus | De Bakparade De Bakparade

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