The Carrot-Hummus Combo That Changed My Snack Game Forever

So, I was on my counter at 3 pm yesterday, looking into the fridge, feeling like it was owed money. Do you feel that way? Not hungry enough to eat food, but in need of an item that is more than a bag of food from the pantry.

Then I saw this rainbow carrot bag I’d purchased with great intentions just three days before. They were next to an empty can of butter beans I had completely forgot about. That’s when it hit me: why don’t I make my own hummus using butter beans instead chickpeas?

Here’s what I learned butter bean hummus made with fresh carrots is awe-inspiringly delicious. Like, “why have I been buying store-bought hummus” excellent.

Why Butter Bean Hummus Actually Works Better Than Regular Hummus

The biggest error people make with homemade hummus is to think that chickpeas are the only choice. After trying it for three months (yeah I became addicted) the butter beans produce an edgier, lighter texture that doesn’t need Tahini to be delicious.

As opposed to the traditional hummus made from chickpeas Butter beans possess an innate buttery tastewhich is why they are called thatand makes the whole product taste better without the need for the actual butter or a lot of olive oil.

My Messy Kitchen Discovery Process

My first attempt was absolutely terrible. I threw everything into the food processor and hoped for most perfect. Too thick, bland, a bit chalky.

The second time, I recalled an old saying my aunt would always repeat about making things soft and creamy “Add the liquid slowly, taste as you go.” Game changer.

Here’s what works for 90% most of the times:

The 3-Pillar Butter Bean Hummus Method:

1. Start with room-temperature, well-drained beans (cold beans = clumpy the hummus)
2. Incorporate liquids slowly during making (I learned this lesson the hard way)
3. Season ends at the end of the season and not at from the very beginning (your taste senses alter as the texture changes)

The Recipe That Actually Works

What do you require:

• 1-can butter beans (drained and saved the liquid!)
• 3 cloves of garlic (start with 2 cloves if you’re not being brave)
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon cumin
• Salt to taste
• Reserved bean liquid to thin

The procedure:
Put the beans and garlic in your food processor. Blend until it is the beans and garlic are roughly chopped. Run it through the machine continuously while slowly pouring in lemon juice and olive oil. This is where it gets exciting: add the spices and a large pinch of salt. Then, blend it with that liquid bean until it’s as thick as the hummus you buy from the store.

The most bizarre aspect? It’s better tasting the next day. There is something about the flavors that settle over night.

Why Carrots Are the Perfect Vehicle

A majority of people will grab crackers or pita chips but fresh carrots add the sweetness of nature that complements the delicious hummus to perfection. The crunch is simply unbeatable.

I’ve done this using baby carrots as well as regular carrots which were cut up into sticks as well as those fancy rainbow carrots you can buy at the market. Honestly? They’re all good and the rainbow versions give you the impression that you’re eating real adult food instead of just after-school snacks.

Common Problems & How I Fixed Them

Not enough heavy? Add bean liquid one tablespoon at one at a time. Water can also be used, but the flavor of the liquid bean adds.

Is it too bland? More lemon juice first, and then salt. Acid brightens everything prior to salt enhancing it.

Grainsy appearance? Your beans weren’t soft enough or did not process them enough time. Sometimes I run mine for 2-3 minutes straight.

Real Cost Breakdown

A can of butter beans costs $1.20
One bag of carrots $1.50
Other ingredients you might already have: $0.50

Total: $3.20 to what would cost you $8+ if you bought pre-made baby carrots and hummus separately.

I usually take 15 minutes from start to finish and includes cleanup. Compare that with an entire grocery shopping trip.

The Part Nobody Tells You

It doesn’t last longer than the store-bought variety (no preservatives) however, it freezes very well. I’m making double batches right now and then freeze half of them in ice cube tray. It’s a bit odd, but it’s efficient.

If you’re making a meal, cut your carrots, then put them in a container of water in the refrigerator. They’ll stay fresh for a long time and you’ll always have snacks in the fridge.

What’s Next for Your Snack Game?

Let me know what you thinkHave you ever attempted making your own hummus? What did you do that stopped you? Or what did you do that worked?

I’m currently playing around with roasting garlic recipes and I’m thinking about whether white beans could be the same. The the rabbit hole of dips that are based on beans is more extensive than I anticipated.

The biggest win here isn’t simply eating a healthy meal. It’s knowing that you can make something superior to what you’d purchase, with lesser money and within a shorter amount of time than the go to the store.

Try it next time you’re sitting on your counter at three p.m and staring at your refrigerator as if it’s owed money. You’ll be able to be able to pinpoint exactly what you need to do.