Roasted Carrot Hummus

Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. Gluten free cooks are always reading labels and making choices about what to buy and what to make. This is a reminder that once you've nailed a basic recipe like hummus, the variations are endless.

Hummus always has chickpeas and tahini which are a good source of dietary fibre, vitamins and minerals. All important for gluten free eaters (and the rest of the family). For a healthy gut the goal is to eat 30 different plants a week so next time you roast some vegetables for dinner, add a few extra carrots and make this dip.

Ingredients

I love the fact that my basic lemony hummus uses a whole can of chickpeas so I don't have to decide what to do with the remainder. This recipe doesn't use a whole can. This is the chance to try roasted chickpeas, a crouton replacement for salads and a healthy snack too.

• garlic cloves
• chickpeas
• olive oil
• yogurt (I like 6% Greek yogurt)
• tahini
• lemon juice
• cumin
• carrots
• toasted pumpkin seeds (optional)

See recipe card for exact amounts.

Substitutions

There's always someone who can't eat sesame seeds. If that's you I found The 10 Absolute Best Substitutes for Tahini.

Variations

There are a million recipes for hummus. Once you know a basic recipe you can scroll anywhere to find exciting ideas to make and vary hummus.

I love watching videos of cooks making fancy designs with their hummus and finishing it with an array of toppings I would never have thought to add. Like making a smoothie bowl, this is art for creatives in the kitchen. Have fun and tag me on Instagram or Facebook with your creations.

What To Make with Tahini

Tahini is a single ingredient, ground sesame seeds. It is essential for hummus but if it's new for you then here are a few more ways to use it.

• Thin tahini with lemon juice or water and drizzle it over raw or roasted vegetables (like roasted carrots).
• Try this Pomegranate Tahini Sauce I use on my Middle Eastern Falafel Bowl or a slightly different Tahini Sauce I serve with falafel balls.
• The eggplant dip called
• Make Baba Ghanoush, a Lebanese eggplant dip popular all over the Mediterranean. I serve it with Greek Souvlaki but for some reason I've never posted my recipe. 🙂

Equipment

I love power tools in the kitchen so I have a food processor and a hand blender.

• Run the food processor for a full minute after you think your hummus is pureed and enjoy the smoothest, silkiest dip ever!
• Any inexpensive immersion or hand blender will get you far but don't buy the cheapest one if you plan to use it.
• A high end blender like a VitaMix (which I do not own) probably negates the two points above.

Pantry Tips

Pumpkin seeds - I toast the entire package of pumpkin seeds as soon as I buy them. They are stored in a jar with other nuts, seeds and dried fruit and I sprinkle them freely on salads, Buddha bowls and more.

Chickpeas - On a good day I will think to set aside the canned chickpeas needed for this dip and roast the rest of them with my roasted root vegetables for dinner. The next day, or later that night, I've got the chickpeas I need and the roasted carrots. That's a win for me!

Roasted Carrot Hummus

This is a twist on the healthy, high fibre dip everyone loves. You can easily buy hummus but gluten free cooks are always reading labels and making choices about what to buy and what to make.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: Canadian

Keyword: roasted carrot hummus

Prep Time: 15 minutes minutes

roasting vegetables: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 260kcal

Author: Cinde Little

Ingredients

• ▢ 2 garlic cloves small
• ▢ ½ cup canned chickpeas drained
• ▢ ½ cup olive oil
• ▢ ⅓ cup yogurt I like 6% Greek yogurt
• ▢ ¼ cup tahini
• ▢ 2 tablespoon lemon juice
• ▢ 1 teaspoon cumin
• ▢ 2 carrots large, cut and roasted*

Garnish

• ▢ 1 tablespoon pumpkin seeds toasted

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Instructions

• Drizzle carrots with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.*
• Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
• Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 tablespoon water for the desired consistency.
• Garnish with toasted pumpkin seeds and serve with raw vegetables and/or gluten free crackers.

Notes

*When pre-roasting carrots for this recipe take advantage of the hot oven and roast more vegetables and the remainder of the chickpeas from a new can.

Nutrition

Serving: 3tablespoon | Calories: 260kcal | Carbohydrates: 8g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3424IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

Tried this recipe?Mention @everyday.gf.gourmet!