Roasted Carrot Hummus

This roasted carrot hummus is my new favorite snack!  I love hummus but I’m one of those that doesn’t digest beans well, so I decided to create a bean free hummus.  This hummus is paleo and Whole 30 compliant but most importantly it’s full of flavor and healthy ingredients that you probably already have in your pantry.

What You’ll Need

• Carrots
• Garlic
• Extra Virgin Olive Oil
• Tahini
• Lemon
• Spices

How to Make this Roasted Carrot Hummus

Preheat your oven to 350 degrees.  While the oven is heating up, peel your carrots and garlic.  Chop the carrots into large 1-2 inch chunks.  Toss the carrots and garlic with one tablespoon of olive oil, salt and pepper and roast for 45 minutes to 1 hour.  You want the carrots to be cooked all the way through so they blend well.

Add the carrots, garlic, tahini, lemon juice and harissa (if you are using) to a food processor or blender.  Blend the mixture together and start to slowly add in your extra virgin olive oil while blending.  Blend until you get to a hummus consistency.  I used approximately two tablespoons.  You’ll want to use good quality extra virgin olive oil.  I personally only use THIS olive oil.  It’s organic, single sourced and comes from one family’s grove of olive trees in Greece.  You can use code FERRA10 to get 10% off your order.

I enjoy eating this with celery and plantain chips but red bell peppers, radishes, carrots or even crackers and pita would be good too.  Serve at your next party and see if anyone even notices that it’s not chickpea hummus.

NOTE: The harissa adds an extra little punch of flavor.  It’s not necessary in this recipe but I highly recommend you try it.  I use THIS harissa powder.

You’ll Also Love…

• Honey Thyme Carrots
• Guacamole
• Buffalo Cauliflower

Print

Roasted Carrot Hummus

Ingredients

• 2 lbs Carrots
• 2 cloves Garlic
• 1 T Extra Virgin Olive Oil
• 3 T Tahini
• 1/2 tsp Harissa optional
• 1/2 Lemon juiced
• 2-3 T Extra Virgin Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. Preheat oven to 350 degrees

2. Peel carrots and garlic

3. Chop carrots into 1 inch chunks

4. Toss carrots and garlic with 1 T of olive oil, salt, pepper and roast for 45 minutes to 1 hour

5. Add carrots and garlic to food processor (or blender) along with the tahini, lemon juice and harissa (if you are using).

6. Blend and slowly add in olive oil until you reach hummus consistency. I used about 2 tablespoons.

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