Paleo Roasted Carrot and Sweet Potato Hummus is so good you won’t even miss the chickpeas! A healthy snack or appetizer that everyone will be digging into!
It seemed wrong to call this Paleo Roasted Carrot and Sweet Potato Hummus since chickpeas aren’t exactly in line with the paleo diet. However, sans the chickpeas it has everything else you would expect to find. To be honest I didn’t miss the chickpeas and if you don’t mention they aren’t included, no one will be able to tell.
Hummus is one of my favorite appetizers to put out for a party. It’s easy to make and there’s so many different ways to flavor it. This Avocado Lime Hummus is always a favorite and how good would this Buffalo Hummus be for game day?! My only problem with hummus is I have a hard time with portion control. I roll my eyes when I buy a container and see there’s apparently 6-8 servings. More like 1-2 if I’m eating it.
When you think about it though, if you do eat a whole container you’re basically eating a whole can of chickpeas. That’s a lot of fiber and your gut may not appreciate it later if you know what I mean. Lately beans and I haven’t been getting along unless it’s a very small quantity. Since I have no sense of portion control with hummus, I had to come up with a way to make it that would still taste as good as the traditional way it’s prepared, but agree with my stomach.
The solution, skip the chickpeas and replace them with roasted carrots and sweet potato. They have the same creamy consistency that the chickpeas do after they’re roasted and a little bit of sweetness.
Whole cloves of garlic are roasted with the carrots and sweet potato. I prefer to do it this way because I’m not a fan of raw garlic and roasting it cuts that sharp, aggressive flavor. Cumin, smoked paprika and coriander lended a nice smoky, earthy flavor to the roasted vegetables as well.
Once the carrots and sweet potatoes are tender they go into a food processor. Tahini, fresh lemon juice and a little water are added in and everything is puréed until smooth. Garnish the roasted carrot and sweet potato hummus with cilantro and serve it with your favorite vegetables, pita wedges or crackers. Enjoy!
More Roasted Carrot and Sweet Potato RecipesMoroccan Roasted Carrots with Goat Cheese, Pistachios and Golden Raisins
- 1 pound carrots, peeled and cut into 2 inch slices
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon coriander
- Kosher salt and fresh ground black pepper to taste
- 2 tablespoons tahini
- 1 lemon, juiced
- 4-5 tablespoons of water
- Preheat oven to 400° F. and line a rimmed sheet pan with foil. Place the chopped carrots and sweet potato onto the sheet pan and drizzle with the olive oil. Sprinkle on the cumin, smoked paprika and coriander and season with kosher salt and fresh ground black pepper. Toss everything together until evenly coated then roast for 20-30 minutes or until the vegetables are tender.
- Place the roasted carrots and sweet potato into a food processor with the blade attachment. Add in the tahini, lemon juice and water. Season with salt and pepper. Purée until smooth scraping down the sides of the bowl as needed. Taste for seasoning then serve topped with chopped cilantro and a drizzle of olive oil.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 53mg Carbohydrates: 13g Fiber: 3g Sugar: 4g Protein: 2g