Carrot top hummus in a bowl surrounded by vegetables and pita chips.

Use the green tops of carrots to make a bright and delicious hummus recipe that is perfect for dipping vegetables, pitas and crackers, or using on a sandwich.

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Disclosure: This recipe is part of #FallFlavors week. I was provided products from sponsors to assist in recipe development. As always, all opinions are my own.

I'm sharing this recipe as part of #FallFlavors Week. Fall is my favorite time of the year and root vegetables are one of the crops that continue to be available fresh throughout the season. Check out the bottom of this post for more fall recipes and for a chance to win one of the prizes from our sponsors.

If you have garden or CSA carrots, or find carrots at the grocery store or farmers' market that still have their green tops, you can chop those off and use them to make this hummus recipe.

Rather than tossing them, use them for this lovely green dip. I had some lovely fresh carrots from Melissa's Produce that still had the tops and I knew I wanted to utilize the greens in a recipe.

The green carrot tops have a very mild carrot flavor and almost a parsley flavor to them as well. They have a bright taste to them. This makes them perfect to pair with other vegetables and in a dip. The have a herb-like quality that adds a lot of flavor.

Close-up of a bowl of carrot top hummus.

I always enjoy finding ways to use food that often gets tossed and this recipe is a great way to do that. I still had more carrot tops left and I put those in a freezer bag for when I make vegetable or chicken stock.

I served this hummus with a bunch of raw vegetables and pita chips. It goes well with a variety of vegetables like carrots, celery, cucumber, bell peppers, and more. I love using the carrots after taking off the tops because it makes them look a little fancier and gives them a handle to hold.

The whole family enjoyed it a lot - even the kids. Dip is a terrific way to encourage kids, and everyone, to eat more vegetables! It's also great on a wrap, in a pita, or on a sandwich with turkey, chicken, or a mix of vegetables.

Carrot top hummus being dipped onto a pita chip.

Yield: about 1-1/2 cups

Author: Amy (Savory Moments)

Carrot Top Hummus

Use the green tops of carrots to make a bright and delicious hummus recipe that is perfect for dipping vegetables, pitas and crackers, or using on a sandwich.

Ingredients

1 can (15.5 oz.) chickpeas, drained
1 small garlic clove
3 tablespoons tahini
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt, or to taste
1 cup loosely packed roughly chopped carrot top greens
cold water (about 2-3 tablespoons)

Instructions

Place the chickpeas, garlic, tahini, and lemon juice in a food processor and blend until it starts to get smooth, scraping down the sides as needed.
Drizzle in the olive oil while it is blending. Add the salt and carrot tops and blend.
Begin to drizzle in cold water one tablespoon at a time, until the hummus is smooth and creamy.
Taste for salt and adjust, if needed. Put in a covered container and refrigerate until serving.
Serve with raw carrots, celery, cucumbers, peppers, any other raw vegetables of your choice along with pita chips, if desired.