Looking for a nontraditional or alternative hummus? Look no further! We think you’re going to love this new twist on hummus that brightens your table with a gorgeous lavender color. Our purple carrot recipe gives an extra peppery sweetness and a boost of antioxidants to an already popular dip. Hummus always works in great complement to Afia products and pictured here we have Kibbeh and Traditional Falafel paired with a stunning purple hummus. As an alternative, you can keep this as a vegan recipe by simply leaving off the Kibbeh. And of course, any color of carrot will work if you don’t have purple on hand.
2 carrots, cooked until tender & chopped (you can use any kind of carrots, does not need to be purple)
1 can chickpeas, drained
2/3 cup tahini
Zest of 2-3 lemons
Juice of 2-3 lemons (about 1/3 cup)
3 garlic cloves, chopped
1 TBS hemp seeds
1 tsp cumin
1/3 cup olive oil
1-2 TBS filtered water, if needed
Sea salt, to taste
1. Place everything except olive oil, sea salt and water in a food processor.
2. Pulse until smooth; then while running, add in olive oil.
3. Add a little filtered water if the mixture is too thick.
4. Add sea salt, to taste.
5. To serve, drizzle with additional olive oil and desired toppings