Salty, sweet, tangy & delectable oil-free roasted carrot hummus. Only 28 calories per 1/4 cup, it is tahini-free, bean-free, nut-free, and seed-free.
- Preheat oven to 425F (215C). Spray a large baking sheet with cooking spray.
- Cut the carrots into 1/2 inch (1.25 cm) pieces; spread in a single layer and season with salt & pepper. Roast for 30 to 35 minutes until very tender and slightly browned at edges. Cool slightly.
- In a high speed blender or food processor, process the carrots, milk, smoked paprika, garlic powder, cumin, and lemon juice until blended and smooth. Stop and scrape the container multiple times.
- Transfer the dip/spread to a bowl or storage container. Season to taste with additional salt & pepper as desired. Serve with the vegetables, breads and/or crackers of your choice!
Storage: Store the dip/spread in an airtight container in the refrigerator for up to 2 weeks.
Variation: Thai Carrot Dip–Use full-fat canned coconut milk for the nondairy milk and lime juice in place of the lemon juices. Omit the paprika, cumin and garlic powder and add 1 tablespoon (15 ml) Thai red curry paste.
- Category: Snacks
- Method: Baking
- Cuisine: American
- Serving Size: 1/4 cup
- Calories: 28
- Sugar: 2.7 g
- Sodium: 145.6 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.8 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Keywords: carrots, dip, spread, nut-free, bean-free, oil-free, seed-free, tahini-free, hummus, paleo, vegan, low-calorie, gluten-free