Tangy Carrot Hummus (Gluten-Free, Vegan)

This family loves hummus! We like it on homemade crackers, on veggies, in wraps, as a condiment with dinner.  This week I made some Roasted Carrot Hummus, and it was tangy and garlicky with plenty of that rich and smooth texture that we love.


2 large or 4 small carrots, peeled, halved, and cut into 3 inch chunks
1 head of garlic cloves
Extra virgin olive oil
1/4 cup tahini
2 cans Eden garbanzo beans (these are pressure-cooked; good for those with lectin sensitivity)
Sea salt
2 teaspoons smoked paprika
2 teaspoons ground cumin
Juice from two limes
Splash apple cider vinegar


1.  Preheat oven to 400.
2.  On a baking sheet, set the carrots and the cloves of garlic (I like to leave the skin on and then peel off after roasted). Cover in olive oil and salt (to taste), and roast in oven until soft, about 18-22 minutes.
3. In a food processor, combine all ingredients, including roasted carrots and (peeled) garlic. The olive oil should be drizzled in until you reach a consistency that you like. I like mine very oily, so I used about 3/4 cup or so.



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