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.
Servings 6 people
Calories 260kcal
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
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
