Raw Carrot Hummus

This healthy but beguilingly creamy dip is great as a snack or lunchbox filler with crackers or vegetable bites and is also good on bruschetta.

Prep time 10 mins
Makes 3½ cups


  • 5 cups grated carrot
  • 2 cloves garlic, coarsely chopped
  • ½ cup blanched almonds
  • ½ cup tahini
  • ¼ cup extra virgin olive oil
  • ½ cup orange juice
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp salt
  • ground black pepper, to taste
  • 2 tbsp chopped coriander leaves


  1. Place all ingredients in a food processor and whizz to make a smoothish, spreadable dip.
  2. Adjust seasoning to taste.
  3. Thin as desired with extra oil or water.
  4. Transfer to a jar and store in the fridge for up to 5 days until needed.


View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com