Roasted Carrot Hummus
You’ll absolutely love this Roasted Carrot Hummus recipe from your first dip. Let me show you how to make carrot hummus the easy way. Without sacrificing flavor or health!
Who doesn’t love hummus? It is one of the most satisfying dips around. I’ve never met a plant based woman who didn’t like it. I love finding new ways to lighten up hummus while making it more flavorful. That is why I came up with this carrot hummus recipe. The roasted carrots and make the recipe lighter and easier to digest without sacrificing flavor.
But Don’t Legumes Cause Gas?
Chickpeas are some of the easiest legumes to digest, along with mung beans. Pureeing chickpeas into hummus is also a great predigested way to get these tasty lentils into your diet without the bloat. For the roasted carrot hummus recipe I use a one to one ratio of carrots to chickpeas. For an even lighter version you can reduce the ratio of chickpeas to carrots by using 1 cup of chickpeas and 2 cups of carrots.
How to Serve the Roasted Carrot Hummus
Carrot hummus is perfect for parties. You can arrange the dip with chips or other assorted vegetables, goat or sheep cheese, and guacamole. It also goes well on top of a salad or loaded onto a baked potato.
Roasted Carrot Hummus
- 1 1/2 C Roasted Carrots
- 1 1/2 C Chickpeas
- 1/4 C Olive Oil
- 1/2 C Water
- 1/4 C Mellow White Miso
- 1 Tablespoon Lemon Juice
- 1 T Peruvian Spice Blend
- 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 (40 minutes).
- Remove the carrots from the oven. Peel off any burnt parts and mash with a fork.
- In a food processor combine all ingredients. Combine until emulsified. Enjoy!
- This recipe is easy to make and makes a lot! Three cups! So it will last you a while.
- I like to serve it on top of salads or as an appetizer with sliced vegetables and olives.
- You can also load the carrot hummus up onto a romaine lettuce leaf with some avocado.
- This will stay fresh in the fridge for 8 days.
What is Peruvian spice blend? Do I buy it somewhere, or do I mix spices at home to make it?
How do we make Peruvian Spice Blend? What are seasoning alternatives for it ?