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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!
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!
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.
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.
Step 3: Combine. Last, add the pesto back into the food processor with the hummus and pulse until combined.
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.
More healthy appetizers:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Carrot Top Pesto Hummus
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
Nutrition
UPDATE NOTE: This post was originally published in September 2016. It was updated with new text and photos in May 2021.
Diane says
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!
Sarah @ Balancedbabe says
Great way to use up the entire carrot! I love it!
Erin says
Thanks Sarah!
Dani @ Dani California Cooks says
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!
Erin says
Yes! Totally doable and also way easer than having to chop up the cilantro (I mean really).
Jess @hellotofit says
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
Erin says
Yes! You're so right--thanks Jess!
Georgie @ Healthy Pears says
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!
Erin says
Ahhh yes! I bet the beet leaves would work in this too (I'm guessing?)
Meredith Youngson says
Pesto + Hummus- why havent I tried this before! YUM, love this!
Erin says
Thanks Meredith--ya gotta try it!
Karen @ Seasonal Cravings says
What a great idea! I've never used the carrot tops either. Loving your photos.
Erin says
Thanks Karen! The carrot top is also great in smoothies 🙂
Marina @ A Dancer's Live-It says
I'm basically a rabbit, so I LOVE that you get to use the whole carrot with this! That olive oil though....DYING.
Erin says
Whole carrot for the win! Thanks Marina
Julia Mueller says
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!
Erin says
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.
Kelly @ Kelly Runs For Food says
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.
Erin says
Haha I didn't know either! Now ya know 🙂