Roasted Carrot Hummus (with cauliflower)
Now that we’re into September I am ready for AAAALLL the butternut squash and carrot recipes. Soups, roasted veggies, even muffins. I’ll put carrots or squash in everything–including hummus!
This might seem like an odd idea to you but trust me when I say that carrot is the perfect ingredient to help upgrade your hummus. It’s not too overpowering and it compliments tahini so well for the perfect nutty, savory dip with just a touch of that sweet carrot flavor. Scoop it up with veggies or a grain-free chip and you have the perfect healthy fall snack! Oh, and it’s Paleo and Whole-30 friendly!
What is hummus?
How to serve hummus:
With holidays coming up around the corner hummus is a perfect recipe to have in your back pocket. I love eating it with chicken and veggies for a meal, but it’s also a perfect crowd-pleasing appetizer with veggies and crackers.
If you want to keep this hummus 100% gluten-free, paleo, and Whole30 friendly you can serve it with cut veggies (I love using cucumbers!) I also love using these coconut flour chips (I am obsessed with them!) if you want to use some healthy grain-free chips with your hummus, too. The Himalayan Pink Salt are my favorite kind! (Code MORIAH10 gets ya 10% off!)
How to make Paleo Hummus without Chickpeas:
The best thing about paleo hummus is how easy it is to make! Taking out the chickpeas doesn’t mean it has to get any more complicated–just add in some steamed cauliflower and everything is the same as traditional hummus. You just put all of the ingredients in a food processor or blender and blend until smooth, then serve and enjoy! Here’s what you’ll need to make it:
- Cauliflower: this is what you’ll use in place of chickpeas.
- Roasted carrots: I love the addition of Roasted carrots to hummus! Roast them until crisp and soft and then add them to the food processor.
- Lemon: I love a bit of lemon to bring out the carrot flavor
- Garlic: optional, but delish if you like garlic!
- Tahini: My favorite substance ever, and the best part of hummus! My favorite brand is Seed and Mill but I also usually grab mine at Trader Joes since it’s convenient and high-quality.
- Olive Oil: The Olive Oil helps with consistency and adds heart-healthy fats
Tips for making Paleo Roasted Carrot Hummus:
You can never go wrong with too much tahini, so don’t skimp on it!
Use frozen cauliflower—it’s way easier to pop a steamer bag of frozen cauliflower in the microwave than to deal with a whole head.
- You can sub sweet potato or butternut if you don’t have carrots on hand.
- Keep covered in the fridge for up to 4 days. If any separation occurs, just give it a good stir and a touch of olive oil to brighten it up.
Other Paleo Hummus Recipes:
Paleo Roasted Carrot Hummus
This healthy Paleo Roasted Carrot Hummus is made with cauliflower instead of chickpeas and creamy tahini. Serve with veggies for the perfect paleo Mediterranean appetizer.
- 3 large carrots, peeled and diced
- 1 tbsp avocado oil (or oil of choice)
- 1 tbsp fresh lemon juice
- 3 cups cauliflower florets, steamed
- 1/3 cup tahini
- 3 tbsp olive oil
- 1 clove fresh garlic minced
- 1/4 tsp salt
Preheat oven to 400 degrees F. Drizzle carrots with avocado oil and place on a baking sheet. Bake for 30-35 minutes until soft and lightly crispy.
Steam or cook the cauliflower florets until softened -- I steam mine for about 10 minutes.
Add cauliflower, roasted carrots, garlic, tahini, lemon, and olive oil into a food processor or high speed blender and blend until smooth. Add salt to taste and enjoy!
Garnish with sesame seeds, pumpkin seeds, and extra carrots if desired.