Tuesday, December 13, 2011
Roasted Carrot Hummus (SCD, GFCF, Nut-Free)
There are many different versions of garbanzo bean-less hummus. The first one I had ever tasted was a black bean hummus and it was delicious. This one uses carrots. Roasting the carrots brings out their sweetness which contrasts nicely with the cumin. This is also my submission for this month's "Go Ahead Honey It's Gluten-Free", hosted by yours truly. The theme is Dips and Dippers and the fabulous recipes are already coming in. Be sure to check back at the end of the month to see the recipe round-up.
Roasted Carrot Hummus
2 cups of petite baby cut carrots, you can use an equivalent of regular carrots
About 1 TBSP Olive Oil
1/3 cup Sesame Tahini
3 TBSP Lemon Juice
1 Clove Garlic
1/4 teaspoon Ground Cumin
To roast carrots: Preheat oven to 400 degrees. Toss carrots with olive oil and sea salt, and roast for 10 to 15 minutes, just until fork tender. Cool.
Combine all ingredients in a food processor until fairly smooth. If it is too thick you can add a few drops of olive oil or water.
Here are some more garbanzo bean-less hummus ideas:
Roasted Carrot Hummus from She Let Them Eat Cake
Black Bean Hummus from Life's Ambrosia (Note for SCDers: Do not use canned beans, use properly prepared black beans)
Herbed Lima Bean Hummus from Epicurious.com
Beet Hummus from Elana's Pantry
Zucchini Hummus from Girl Cooks World
Red Kidney Bean Hummus from Adventures in Tralaland (Note for SCDers: do not use canned beans use properly prepared beans)
Red Lentil Hummus from Chow (Note for SCDers: Properly prepare lentils)
This post is linked to Monday Mania, Slightly Indulgent Tuesdays, Real Food Wednesdays, Real Food 101, and Fight Back Fridays.