Carrot, Feta & Quinoa Salad with Mint Basil Hummus

(Vegetarian, GF)

This hummus is the star of this recipe. The quinoa carrot salad pairs so well with the herby hummus, but honestly anything would go well with this dip.

Yield: 4 Servings

Carrot, Feta & Quinoa Salad with Mint Basil Hummus

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour


Mint Basil Hummus
  • 1 - 15oz can Chickpeas, rinsed
  • 1 Lemon, zested and juiced
  • 1/4 cup Tahini
  • 1 Garlic Clove
  • 1/2 cup Basil
  • 1/2 cup Mint
  • 1/4 cup Water
  • 1/4 cup Olive Oil
  • Kosher Salt, to taste
Carrot, Feta & Quinoa Salad
  • 4 cups Carrots, cut into 1 inch pieces
  • 1 cup Quinoa
  • 2 TB Olive Oil, divided
  • 1 Lemon, zested and juiced
  • 1/4 cup Pumpkin Seeds
  • 1 cup Feta, crumbled
  • 1/4 cup Basil, chopped
  • 1/4 cup Mint, chopped
  • Kosher Salt
  • Black pepper


Mint Basil Hummus
  1. Add chickpeas, lemon, tahini, garlic, basil, and mint to a food processor or blender.
  2. Blend together and slowly drizzle in water and olive oil.
  3. Blend for a few minutes until smooth.
  4. Season with salt to taste.
Carrot, Feta & Quinoa Salad
  1. Heat oven to 450F.
  2. Toss carrots with 1 TB of olive oil season with salt.
  3. Spread on a tin foil lined baking sheet and roast in the oven for about 12 minutes.
  4. Cook quinoa to package instructions.
  5. Toss roasted carrots and cooked quinoa with remaining ingredients.
  6. Season with salt and pepper and serve with hummus.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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