This paleo roasted carrot hummus is veggie-based, gluten and dairy free and features some of the same great taste you love from traditional hummus!
Me Against the Chickpea
If there’s one thing that I can’t stand its chickpeas. Hear me out here.
When I first started on my health and wellness journey I would indulge in chickpeas like they were going out of style. I put them on salads, roasted them in the oven with cinnamon, I would have probably made them into a breakfast cereal if I could have.
But when I started to really pay attention to my body and how food made me feel, I started to notice that chickpeas actually don’t play very nice with my digestive system. I always thought it was just something I would get used to, but when I started to keep a food journal I recognized chickpeas as one of those foods that caused me lot’s of digestive upset. So there goes that.
Paleo Diet to the Rescue
Beans and legumes are a no-go on the paleo diet for a few reasons. They are believed to contain phytic acid which prevents the body from absorbing the nutrients in the food. But above that, they are also high in FODMAPs (short for fermentable oligo di mono-saccharides and polyols say that three times fast). Long story short these are carbs that the lower intestine sometimes has trouble digesting properly “(https://en.wikipedia.org/wiki/FODMAP)”. For some this isn’t an issue, but for individuals like me it can cause some uncomfortable digestive issues.
That’s why I find the paleo diet to be helpful for me. But, that means no more hummus right?
Paleo Roasted Carrot Hummus
This paleo roasted carrot hummus is missing the chickpeas, but not missing the same texture and flavor you have come to expect with traditional hummus. What’s great too is it’s another way to get more veggies into your day.
The surprise ingredient? bone broth. I used Bonafide Provisions bone broth to the hummus which gives it a more rich flavor. It also adds in extra gut-healthy nutrients.
For this paleo roasted carrot hummus, I used roasted carrots and roasted cauliflower as the base. When roasting them in the oven, I seasoned them with salt, pepper and cinnamon for more flavor. It almost tastes like fall.
This was also my first experience with tahini. It adds more creaminess to the hummus. It’s also pretty easy to work with, which I’m always a fan of.
- 4 large carrots
- 1 head of cauliflower
- 1/2 cup Bonafide Provisions Chicken Bone Broth
- 3 tsp Chosen Foods Avocado Oil
- 3 tsp minced garlic
- 3 tbsp. tahini
- 1/2 tsp cumin
- 1 lemon (for juice)
- salt/pepper/cinnamon for roasted veggies
- Pre-heat the oven to 450 degrees.
- Place the carrots and cauliflower and a baking sheet lined with parchment paper, and spray with avocado oil and season with salt, pepper and cinnamon. Let roast for 40 minutes. While the veggies are roasting, heat up the bone broth in a pan on the stove.
- Once the veggies are done, place them in a blender with the remaining ingredients and blend on high until smooth (you may have to add more water if it's not mixing).
- Enjoy with your favorite snacks.