Gluten Free Hummus Without Tahini & Roasted Carrots

I make this Healthy Hummus Recipe for my family at least once a week! During the week we’re all so busy running from activity to activity that sometimes there isn’t time to make dinner. Or I just don’t want to.

So for a quick filling meal I’ll put a heaping amount of hummus into a gluten free Siete Wrap and GO. Since it stays fresh for 8 days it’s I like to make it for a party and then save the leftovers for weekday meals.

Who doesn’t love hummus? It is one of the most satisfying dips around. I’ve never met someone who didn’t like it. Traditional hummus can be hard to digest even though it’s gluten free because it’s a bit heavy. Many of my clients with IBS have trouble digesting hummus.

I love finding new ways to lighten up hummus while making it more flavorful. That’s why I came up with this carrot hummus recipe. It’s also light because it doesn’t have tahini. Making it nut free and much lighter than traditional hummus. My clients and I have no trouble digesting this version.

The roasted carrots make the recipe lighter and easier to digest without sacrificing flavor. This recipe is:

• Gluten Free
• Vegan
• Dairy Free
• Plant Based
• Nut Free

1. Carrots
2. Chickpeas
3. Miso Paste
4. Peruvian Spice Blend
5. Olive Oil
6. Water
7. Lemon Juice
8. Black Pepper

• Preheat oven to 400-F. Arrange carrots on a baking sheet and coat with oil or butter. Season with salt and pepper and bake until soft and slightly golden (30 minutes).
• Remove the carrots from the oven.
• In a food processor combine all ingredients. Combine until emulsified using an offset spatula to scrape down the sides of the food processor. Enjoy!

Peruvian Spice Blend – If you don’t have time to make the Peruvian Spice Blend or buy it ahead of time you can substitute Your favorite taco seasoning. Or just use 1.5 tsp smoked paprika and 1.5 tsp cumin.

Mellow White Miso Paste – If you’re avoiding soy products you can use a chickpea miso instead. Or leave it out entirely! Just add an extra 1/4 tsp of salt.

Olive Oil – If you’re avoiding oil you can use ghee or unsalted butter to roast the carrots instead.

Water – Instead of water you can save the aquafaba and use that instead. Aquafaba is the flavorful liquid inside the can of chickpeas.

1. Add more garlic for a garlicky hummus.
2. Skip the carrots and add 1 cup of tahini instead for plain gluten free hummus.
3. Add a pinch of red chili pepper flakes to make spicy hummus.

Refrigerator: This delicious roasted carrot hummus without tahini will last in the fridge for 8 days when stored in an airtight container.

It’s perfect to make ahead of time if you like to meal prep.

Yes you can freeze hummus! Keep in mind, plain hummus tends to freeze better than flavored hummus. Also store bought hummus will freeze better since it has preservatives in it.

1. Scoop hummus into a freezer safe, air tight container but leave a gap at the top of the container.
2. Pour olive oil into the gap at the top of the container. The olive oil seal will keep the hummus moist and flavorful!
3. Cover with a lid and freeze for up to 5 months!

Tahini is traditionally made from toasted sesame seeds that have been ground into a paste. Seeds are naturally gluten free, therefore tahini is a great condiment for those who are on a gluten free diet or have celiac disease.

Most homemade hummus is gluten free. But not all store-bought hummus is gluten free. You need to check the labels.

Since hummus is traditionally made from gluten free ingredients including, tahini, chickpeas, garlic and lemon juice gluten free people can eat hummus. But when buying store bought hummus people on a gluten free diet should still check the labels. See below for brands that make gluten free hummus.

Some shop bought hummus is gluten free. Sabras, Tribe, Fantastic Foods and Atheno and Hope Foods make gluten free hummus.

• Sabras
• Tribe
• Fantastic Foods
• Atheno
• Hope Foods
• Boars Head Hummus
• Baba Classic Hummus
• Majestic Sprouted Hummus – My top choice!
• Cava Hummus

1. For thicker hummus wash the chickpeas and pat them dry.
2. If you want creamier hummus save the water from the chickpeas called (Aquafaba) and use it instead of water. If you want to use aquafaba you must use canned chickpeas!
3. Use an off set spatula to scrape down the sides of the food processor in-between blending to ensure an even pure.
4. Watch the carrots while they cook and make sure they don’t burn. If the do burn, peel off the blackened parts. If you use the burnt pieces your hummus will have a bitter burnt aftertaste.
5. Blend in the food processor for 4 minutes. It does seem like a long time but that’s what it takes to get perfectly creamy hummus!

This Gluten Free Carrot hummus is perfect for parties. You can arrange the dip with chips or other assorted vegetables, cheese, and guacamole. It also goes well on top of a salad or loaded onto a baked potato. You can also use it on a Meze board with you’re favorite greek treats

• Garlic Aioli
• Tomatillo Salsa
• Healthy Guacamole
• Roasted Pepper Salsa