Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » Dairy Free

Carrot Top Pesto Hummus

By Erin · May 17, 2021 · Updated April 3, 2022 · 19 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet
Gluten FreeDairy FreeVeganVegetarian
pesto hummus in a bowl with text overlay

This Carrot Top Pesto Hummus is the best of both worlds: a delicious combination of pesto and hummus. Plus, it's a great way to use up the entire carrot!

pesto hummus in a bowl topped with fresh basil

Say hello to one of my favorite dips: pesto hummus. But not just any pesto -- carrot top pesto!

Think of it as a combination of my classic hummus recipe and my kale pesto or almond pesto. Pretty much perfect for indecisive people (like myself!).

I love both pesto and hummus because they're both so versatile on their own. Pesto is delicious on pizza or pasta, and hummus is the easiest dip you can make for a party. This pesto hummus combines the flavor of pesto with the creaminess of hummus -- truly the BEST.

Recipe features

  • Uses carrot tops in the pesto so this recipe is no-waste
  • Combines hummus and pesto into one delicious dip
  • Vegan AND gluten free, too!

hummus ingredients with text overlay

Ingredient notes:

Chickpeas: Canned; drained and rinsed

Garlic: You'll need garlic for both the pesto and the hummus

Tahini: Tahini is a MUST for traditional hummus; if you need a substitution, you can try using butter like in my Turkish hummus

Carrot top: Many pesto recipes call for spinach or kale, but this recipe uses carrot tops instead! That way, you can use the tops in the pesto and the actual carrots for dipping.

Basil: Plenty of fresh basil! Basil is the MAIN ingredient in pesto, so don't skip it.

Pine nuts: Can substitute almonds or walnuts if you prefer.

Step-by-step instructions

Step 1: Add pesto ingredients. Place the carrot tops, basil, garlic, pine nuts, lemon juice, and salt into your food processor and pulse for 10 seconds. Then, with the motor still running, pour the olive oil and water in through the top.

homemade pesto in a food processor

Scoop the pesto out into the bowl, then wipe out the food processor. It's ok if it isn't completely clean.

Step 2: Make the hummus. Next, add the chickpeas, garlic, lemon juice, tahini, and salt to the food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until the hummus is smooth.

hummus in a food processor

Step 3: Combine. Last, add the pesto back into the food processor with the hummus and pulse until combined.

pesto and hummus in a food processor

Tips and tricks

-If the pesto isn't coming together, keep adding more water and/or olive oil 1 tablespoon at a time until it's smooth.

-The recipe calls for 1 bunch of carrot tops, which should be equivalent to about 2 cups.

-If you don't own a food processor, you can use a small blender instead, like a NutriBullet.

-This dip is delicious alongside my black pepper whipped feta and my charred crab dip.

-Have leftover pesto hummus? Try using it in place of the roasted red pepper hummus in my hummus flatbread recipe.

-Want to only make carrot top pesto? You can follow my recipe in the recipe card, or this similar and equally delicious pesto recipe from Simply Recipes.

What should this be served with?

Pesto hummus goes great with pita chips, and you should definitely roast the carrots and use those for dipping too!

Is this pesto hummus vegan/gluten free?

Yep! It's naturally both, which is helpful for those with dietary restrictions.

pesto hummus in a bowl on a table with carrots and pita chips

More healthy appetizers:

  • Black Pepper Whipped Feta
  • Caramelized Onion Dip
  • Bacon Guacamole

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

pesto hummus in a bowl topped with fresh basil

Carrot Top Pesto Hummus

This Carrot Top Pesto Hummus is the best of both worlds: a delicious combination of pesto and hummus. Plus, it's a great way to use up the entire carrot!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Author: Erin

Ingredients

for the pesto:

  • 1 bunch carrot tops
  • 1 cup fresh basil packed
  • 1 large garlic clove
  • 3 tablespoon pine nuts
  • 1 tablespoon lemon juice
  • 3 tablespoon olive oil or more
  • 3 tablespoon water or more
  • pinch of salt

for the hummus:

  • 14 oz. chickpeas drained and rinsed
  • 1 garlic clove
  • 2 tablespoon lemon juice
  • ¼ cup tahini
  • ¼ cup olive oil
  • ¼ teaspoon salt

Instructions

  • Add the carrot tops, basil, garlic, pine nuts, lemon juice, and salt to your food processor and pulse. With the motor still running, pour the olive oil in through the top. Then, add the water in 1 tablespoon at a time, adding more as needed until the pesto is smooth.
  • Scoop the pesto out into a bowl and set it aside.
  • Next, add the chickpeas, garlic, lemon juice, tahini, and salt to the food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until the hummus is smooth.
  • Last, scoop the pesto back into the food processor with the hummus and pulse until combined. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 171kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 175mg | Fiber: 3g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in September 2016. It was updated with new text and photos in May 2021.

« Sautéed Asparagus
General Tso's Chickpeas »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Diane says

    December 18, 2019 at 8:46 pm

    5 stars
    Wonderful and fresh tasting! Love it! How nice to be able to use the green carrot tops rather than throw them out. Thank you for the recipe!

    Reply
  2. Sarah @ Balancedbabe says

    September 29, 2016 at 4:40 pm

    Great way to use up the entire carrot! I love it!

    Reply
    • Erin says

      October 02, 2016 at 8:01 am

      Thanks Sarah!

      Reply
  3. Dani @ Dani California Cooks says

    September 29, 2016 at 4:20 pm

    So smart! Pureed sauces are a great place to use the stems of things. I make this chimichurri and throw in the entire bunch of cilantro - stems and all. You'd never know!

    Reply
    • Erin says

      October 02, 2016 at 8:01 am

      Yes! Totally doable and also way easer than having to chop up the cilantro (I mean really).

      Reply
  4. Jess @hellotofit says

    September 28, 2016 at 6:01 pm

    Mmm you didn't let any of those carrots go to waste! Dipping carrots into carrot top pesto hummus sounds like the PERFECT Sunday football side dish 🙂 PINNING this right now! xoxo

    Reply
    • Erin says

      October 02, 2016 at 8:00 am

      Yes! You're so right--thanks Jess!

      Reply
  5. Georgie @ Healthy Pears says

    September 28, 2016 at 1:33 pm

    That's so resourceful! I hate wasting food like that (we ate the beetroot leaves the other day -they're really good too!) great that you're minimisig waste!

    Reply
    • Erin says

      October 02, 2016 at 8:00 am

      Ahhh yes! I bet the beet leaves would work in this too (I'm guessing?)

      Reply
  6. Meredith Youngson says

    September 28, 2016 at 10:36 am

    Pesto + Hummus- why havent I tried this before! YUM, love this!

    Reply
    • Erin says

      October 02, 2016 at 7:59 am

      Thanks Meredith--ya gotta try it!

      Reply
  7. Karen @ Seasonal Cravings says

    September 28, 2016 at 9:52 am

    What a great idea! I've never used the carrot tops either. Loving your photos.

    Reply
    • Erin says

      October 02, 2016 at 7:58 am

      Thanks Karen! The carrot top is also great in smoothies 🙂

      Reply
  8. Marina @ A Dancer's Live-It says

    September 28, 2016 at 9:13 am

    5 stars
    I'm basically a rabbit, so I LOVE that you get to use the whole carrot with this! That olive oil though....DYING.

    Reply
    • Erin says

      October 02, 2016 at 7:58 am

      Whole carrot for the win! Thanks Marina

      Reply
  9. Julia Mueller says

    September 28, 2016 at 8:55 am

    This is gaaaaawwwgeous! Cheers to using all your resources - it's amazing what you can make using most/all of the vegetable! I have yet to make carrot top hummus, but it looks so tasty, so I'm itching to give it a whirl. Your photos are just beautiful!

    Reply
    • Erin says

      October 02, 2016 at 7:56 am

      Thanks Julia! I had no idea you could eat the top either, though it's kind of a no brainer when you really think about it.

      Reply
  10. Kelly @ Kelly Runs For Food says

    September 28, 2016 at 8:35 am

    Such pretty pictures! I never knew you could use the carrot tops for anything, but then again I'm not exactly Miss Resourceful in the kitchen haha.

    Reply
    • Erin says

      October 02, 2016 at 7:54 am

      Haha I didn't know either! Now ya know 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter