Oil-Free Roasted Carrot Hummus (No beans, No tahini)

4.73 from 11 votes

Oil-Free Roasted Carrot Hummus (No beans, No tahini)

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.

Course: Snacks & Appetizers

Cuisine: American

Keyword: bean-free, bean-free oil-free hummus, bean-free oil-free tahini-free carrot hummus, carrots, dip, gluten-free, hummus, low-calorie, no bean no tahini no oil hummus, nut-free, oil-free, paleo, seed-free, spread, tahini-free, vegan

Servings: servings (1/4 cup each)

Author: Camilla

Ingredients

12 ounces carrots peeled and ends trimmed off
fine sea salt & ground black pepper
1/3 cup nondairy milk of choice (e.g., soy milk, almond milk, hemp milk)
1 1/2 teaspoons smoked paprika (sweet, not hot, unless desired)
1 1/2 teaspoon garlic powder
3/4 teaspoon ground cumin
2 tablespoons freshly squeezed lemon juice

US Customary - Metric

Instructions

Preheat oven to 425F (215C). Line a large baking sheet with parchment paper or foil (for easy cleanup).
Cut the carrots into 1/2 inch (1.25 cm) pieces. Spread in a single layer onto the prepared baking sheet and season with salt & pepper.
Dry 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!

Notes

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.

Nutrition