carrot top hummus


Aren’t carrot tops beautiful? And so bright and abundantly green. Why would we throw them away? They are just as good as its carrots, in taste and nutrition! Carrot top leaves are a bitter green with a concentrated carrot flavor (of course!), yet might remind you a bit of parsley. In this recipe, the carrot tops are delightfully combined with the very familiar hummus, but you can also add the tops to salads and sandwiches, stocks and soups, or make pesto. Give it a go and save those tops! Stretch your carrot bunch just a little bit further (especially after you make this roasted rainbow carrots recipe.)

carrot top hummus

makes about 1½ cups


1 cup carrot top leaves and tender stems
¼ cup plus 2 tbsp. tahini
1½ cups chickpeas, cooked (a 15 oz. can is okay, drained and rinsed!) 
¼ tsp. ground cumin
1 small clove garlic, roughly chopped
zest and juice of ½ a lemon
2 tbsp. olive oil

Blanch carrot top leaves for about a minute, drain and run under cold water. Roughly chop and place in the bowl of a food processor; pulse until minced. Add tahini, chickpeas, cumin, garlic, lemon zest and juice, 3 tbsp. water and process until pureed. Add olive oil and ½ tsp. sea salt, and pulse a few times until well combined; season with pepper. Serve with veggies or pita as a dip, or spread on sandwiches!