Carrot Top Hummus

My carrots have gone crazy! But that’s a good thing. I’ve been picking them and we’re enjoying them as a snack, pickled and in salads. But we’re left with all of these beautiful greens.


I’m a very waste not, want not type person and try to fill multiple purposes with items. So I researched and found that yes, you can in fact eat the greens from the carrots and they have a mild parsley-like flavor. Yay!


Here’s a lovely bunch of tops left after pickling the carrots they came with.


Minimal ingredients for this recipe too! I’m all for that.

Here’s what you need:

• 1 cup loosely bunched carrot tops

• 2 garlic cloves

• 1 can garbanzo beans (half drained)

• 2 tbs olive oil

• Juice of 1 large lemon

• 2 tbs tahini

• Pinch of salt

Directions: place garbanzo beans with half of the liquid in a microwave safe bowl and heat for approximately 30-45 seconds or until warmed. They blend better when warm. Place all ingredients in a blender and give it a whirl. Blend until you get the consistency you want. That’s it!


Enjoy with crackers, chips, carrots, snap peas, whatever you like! You can even use it in recipes or as a sandwich spread.


Store in an airtight container in your fridge and consume within a couple of weeks.


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