I recently did a private dinner for a couple and they requested a starter of an “interesting but healthy hummus.” Now, I’ve done hummus bowls in the past inspired by Shaya, a magnificent middle eastern restaurant in New Orleans, that serves their hummus with toppings of all sorts of delicious things. Browned butter and herbs, deeply sauteed wild mushrooms and preserved lemon, sauteed merguez sausage….you get the point.
But for this recipe, I wanted something springtime inspired. Light, fresh but with layers of flavor. And since I’ve been eating loads of carrots lately with my SIBO situation, I thought why add carrots? Roasting carrots brings out this earthy, delicious sweetness that is locked in the carrot but coaxed out through a high heat. Blend that into a creamy, dreamy whipped hummus base and you’ll be so happy you also now have a recipe for an “interesting but healthy hummus!”
Roasted Carrot Hummus
Free From the Top-9 Food Allergens
Vegan, Low-Fodmap Friendly (in 1/4 c. serving size)
Serves: 6 as an appetizer
Prep Time: 5 minutes plus roasting of carrots
- 5 carrots, scrubbed
- 1-15 oz. can chickpeas
- 3 Tbsp. olive oil
- Juice from 1 lemon
- 2 Tbsp. unsweetened 88 Acres Watermelon Seed Butter or (if you can eat sesame) tahini
- 1 tsp. salt
- Optional: cilantro, smoky paprika, cumin, cracked pepper for serving
- Preheat oven to 400. Line a rimmed baking sheet with parchment paper.
- Roughly chop carrots into 1-2″ pieces. Toss with a light drizzle of olive oil and sprinkle of sea salt. Pour onto parchment lined baking sheet and roast at 400 for 25 minutes until golden.
- Meanwhile, drain the chickpeas and add them to the bowl of a food processor.
- Add the olive oil, lemon juice, unsweetened watermelon seed butter or tahini and salt.
- Add 3 Tbsp. water and turn the food processor on, let that puppy go for a couple minutes to get the hummus light and fluffy.
- Add the carrots to the hummus and blend again for another 1-2 minutes until the carrots are totally blended in and the mixture is nice and creamy.
- Scrape into a bowl, smooth with the back of a spoon. Swirl olive oil over the top and sprinkle with optional toppings, if using.
Happy Foods are the Best Foods!