January 21, 2017

Roasted Carrot Hummus

My weekdays run on pre prepped veggie bowls. They’re the best for doing mass prep in one go and then getting to tuck into hearty nutritious food with minimal prep day to day.  And to me veggie bowls are aaaall about the sauces and dips.  So I’m always throwing new things in the blender to come up with new options!

We’ve been making lots of sprouted hummus but I wanted a new option, and last week I roasted some carrots and remember how addictive they are, so threw extras in this week’s grocery haul to make a roasted carrot version.

It’s also paleo, which normal hummus isn’t so if you’re avoiding grains and pulses (or on the Whole30!) this one would be a great option for you!


2lbs carrots
1/4 cup tahini
1 clove garlic
juice 2 lemons
1/4 cup avocado oil
1 tsp cumin
pink salt
black pepper
1.5 cup water (add slowly and you might not use it all)
Start by roasting half the carrots by slicing them lengthways, tossing them in avocado oil and popping them on a baking sheet and in a 375F oven.  Bake them for 30 minutes or until they’re soft and starting to caramelize. (I’m going to recommend you actually do double, and then you have half to eat because they are addictively good straight out of the oven, or cold in a veggie bowl so do yourself a favour and make extra!)
Roasting makes the carrots a lot smaller and they lose most of their water, so for the other half of the carrots, to make blending easier I used a steamer.  Chop them into chunks and steam them for 10 minutes or until they’re really soft.  Drain them (but keep the water) and let them cool.
When all the carrots are cool, add them to the food processor with the tahini, garlic, lemon juice, and cumin and process until the carrots are smooth. Add in the oil to make blending easier if you need.  Once they are nicely smooth, add in the rest of the oil and then bit by bit, add the water.  Use the water from steaming to keep the nutrients. You can add more, or less, of the water to get the consistency you want. I like about 1.5 cups.  Then when it’s all added in, taste, season, taste and add more as needed to taste! Store in a glass jar in the fridge and it keeps well for up to 5 days but we ate it all before it got there!

And the baby version, with apples and sunflower butter.



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