Paleo Roasted Carrot and Sweet Potato Hummus
Paleo Roasted Carrot and Sweet Potato Hummus is so good you won't even miss the chickpeas!
Servings: 6 servings
Ingredients
- 1 pound carrots, peeled and cut into 2 inch slices
- 1 sweet potato, peeled and diced
- 1-2 cloves garlic
- 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
Instructions
- Preheat oven to 400° F. and line a rimmed sheet pan with foil. Place the chopped carrots, sweet potato and garlic 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, sweet potato and garlic 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
Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 53mg | Fiber: 3g | Sugar: 4g