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.



Perfect Lunchbox “Cheese” Crackers (Vegan, Grain-Free, Gluten-Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.


A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional


Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.