Vegetable Hummus

Vegetable Hummus

I made this vegetable hummus for the first time this Monday while prepping for lunch and it’s one of those ridiculously good recipes that just happen. Packed with protein and best enjoyed with pita bread or as a dip.


2 cups chickpeas, soaked overnight and drained

2 TBSP extra virgin olive oil

3 shredded carrots

1 chopped onion

1/3 cup chopped parsley

¼ tbsp. sea salt


Place chickpeas in a large pot with enough water to cover. Cook over low/medium heat for 1 hour until tender. Drain and cool in a large bowl. Puree all ingredients in a food processor and blend until smooth. Add the chickpea water slowly and as needed to make the hummus the right consistency. Refrigerate for about 1 hour to help flavour sleep in. Enjoy!

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