Make use of the entire carrot with this Carrot Top Pesto Hummus. The carrot top is used in the pesto and then you can use the actual carrots for dipping!
I’m not going to lie, I had no idea you could eat the top of a carrot. Lucky for me, I am still working for Green Blender, where I learn all sorts of fun and crazy food combinations and where I first learned you could throw the whole carrot into a smoothie. Who knew?!
I thought, ‘why not try carrot top hummus? I bet that would work.’ Also, I just really wanted hummus.
I’ve been on a bit of a chickpea kick recently (um, always) and I maybe have 10 cans or so in my pantry. Though I’ve been loving them roasted with nutritional yeast, I thought it was about time to enjoy them in hummus form.
Working from home is a funny thing. I don’t know how it is for everyone else, but I certainly don’t have an eating schedule. The only “regular” part of my day is eggs; at some point in the day, you better believe I’ll be enjoying eggs+toast+avocado. Other than that, I’m all about snacks! Granola bars, apples, grapes, chips, chickpeas, and of course HUMMUS. It’s packed with flavor and surprisingly filling.
If you’re weirded out at the thought of eating the carrot top, just know that it doesn’t have a ton of flavor, especially in this recipe where the basil is so prominent. The cool thing is that you can use the carrot top in the hummus and then use the carrots for dipping purposes. Talk about not wasting any food!
Tip: Make the hummus and pesto separately (I made the hummus in a food processor and the pesto in a blender) and then combine them. I originally tried throwing everything into the food processor at once, but the basil and carrot top didn’t blend all the way and the hummus wasn’t as smooth.
If you want to enjoy your carrots roasted, I recommend trying these pistachio-crusted carrots. <—shameless plug, but seriously so good!
Let’s get snackin’.
- For the pesto:
- 2 cups carrot top
- 1 cup fresh basil
- 1 tsp dried basil
- 2 garlic cloves
- 3 tbsp pine nuts
- 2 tbsp olive oil
- 2 tbsp water
- For the hummus:
- 2 cans chickpeas, drained and rinsed
- ¼ cup tahini
- Juice of 2 lemons
- 3-4 tbsp olive oil
- Combine pesto ingredients in a blender and pulse until combined.
- Place hummus ingredients in a food processor and pulse until smooth; add in the pesto and continue pulsing until mixture is smooth and everything is combined.
- Enjoy with chips or carrots!
Let’s get snackin’!