Sarah Wade’s Carrot Hummus

Sarah Wade

Store-bought hummus has nothing on this flavor-packed homemade dip from chef Sarah Wade of Stillwater (on the edge of the Greenway) and the forthcoming Sloane’s (in Allston). Made with just a few simple ingredients, her carrot hummus does not disappoint. The protein rich spread is easy to make and all you need is a food processor or blender to enjoy. Pair it with some charred shishito peppers and some pita, or just grab a spoon and dig in.


  • 5 medium carrots
  • 1 16oz can Garbanzo beans
  • 1/2 cup tahini
  • 1 lemon, juiced
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 2 tsp cumin
  • Salt to taste


  1. Bring a pot of water to a boil. Peel carrots and cut into 1” pieces. Cook Carrots in boiling water until very tender, approximately 15 min. Drain and set aside.
  2. In a food processor put all ingredients, including the cooked carrots and blend until very smooth. If it feels too thick, drizzle in some extra oil. Season with Salt to taste.
  3. Spoon hummus into a shallow bowl, drizzle with olive oil and a sprinkle of sea salt.
  4. Throw shishitos on a hot grill and move around until they are blistered. When they all have some char on the outside put in a mixing bowl. Drizzle with olive oil, salt, and some lime zest.
  5. Serve along side the hummus.
  6. You can also throw some pita bread on the hot grill for a quick heat and some nice char marks.

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