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Carrot and Peanut Hummus with Pita Chips | Taste and Tipple

Carrot and Peanut Hummus with Pita Chips

Course Snack
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Yvonne Langen


  • 1 tbsp caraway seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 6 tbsp olive oil divided, plus more for drizzling
  • ½ lb carrots chopped
  • Kosher salt freshly ground pepper
  • 1 15- oz can chickpeas drained
  • 2 garlic cloves finely grated
  • ½ cup carrot juice or water
  • ¼ cup natural smooth peanut butter
  • 2 tbsp fresh lemon juice
  • 2 tbsp tahini
  • ¼ cup unsalted roasted peanuts
  • 1 tbsp honey
  • 2 canned chipotle chiles in adobo plus 2 tbsp adobo sauce


  • 6 pitas
  • ¼ cup extra virgin olive oil
  • 1 tsp garlic salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp fresh ground pepper


  1. Toast caraway and coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then grind finely in spice mill or with mortar and pestle.
  2. Heat 2 Tbsp. oil in a medium saucepan over medium. Add carrots, season with salt and pepper, and cook, stirring occasionally, until carrots are tender, 6–8 minutes. Add chickpeas and one-third of the spice mixture; cook, stirring occasionally, until carrots are completely tender, about 5 minutes. Let cool slightly.
  3. Transfer carrot mixture to a blender and add garlic, carrot juice, peanut butter, lemon juice, tahini, and 4 Tbsp. oil; blend until smooth. Season with salt and pepper.
  4. Toast peanuts in a small skillet over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Add honey and half of the remaining spice mixture; cook, stirring, until honey is caramelized and darker in color and pan is mostly dry, 5–8 minutes. Transfer peanut mixture to a parchment-lined rimmed baking sheet, spread in a single layer, and let cool. Coarsely chop.
  5. Meanwhile, blend chiles and adobo with remaining spice mixture in blender until smooth, adding water as necessary to thin. Serve hummus with adobo harissa dolloped in the center; sprinkle with peanuts. Drizzle with oil.


  1. Preheat oven to 400 degrees Fahrenheit. Combine olive oil and spices in a small bowl. Cut each pita into 8 wedges (like a pizza). Separate top half of pita from bottom half - each wedge should yield two pita chips. Brush tops of pita chips with oil and spice mix. Bake in preheated oven for 5-7 minutes until golden brown and crisp. 

Recipe Notes

Carrot and Peanut Hummus Recipe adapted from "Carrot Hummus." Bon Appetit. July 2016.