low carb roasted carrot hummus

Name: Low Carb Roasted Carrot Hummus
Prep time: 1450 min
Cook time: 30 min
Total time: 1475 min
Ingredients: 1 cup macadamia nuts (soaked in water overnight); 1/4 cup tahini; 1.5 tbsp lemon juice; 2 medium carrots (peeled and cut into coins); 1/2 tsp sea salt; 1 clove garlic; 1/4 cup olive oil; 1/4 cup warm water

Level

Easy

Time

40 Min

Serves

8

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Published January 23, 2023 by Dr. Stephanie Gray, DC

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Try my LOW CARB ROASTED CARROT HUMMUS recipe.

Traditional hummus is made with chickpeas, which is yummy, healthy and delicious. I’ve made it many, many times. But I was looking to make a lower carbohydrate version that tasted just as good. There are food bloggers making hummus with cauliflower as the base, but I don’t love the texture. I thought I would try making it with macadamia nuts as the base and it tasted great! Both macadamia nuts or cashews make an excellent substitute for chickpeas in this recipe. Using nuts not only lowers the carbohydrate count but increases both the protein and the good fat content as well. Eating foods with both clean protein and healthy fats help keep you feeling fuller longer. Blended with roasted carrots this hummus is bursting with flavour! Serve with raw veggies or use as a spread on a sandwich. I’m very excited to share this recipe with you.

Gluten free, grain free, dairy free, paleo and keto friendly with a nut free option.

Why you will LOVE this Roasted Carrot Hummus

A super HEALTHY dip to eat with raw veggies

Low in carbohydrates, no refined carbohydrates, high in protein, good fats

This hummus is all about the roasted carrots: so much flavour!

Gluten free, grain free, dairy free, lectin free, with a nut free option

It’s paleo and keto friendly

What equipment do you need?

baking sheet
food processor

What ingredients do you need?

- macadamia nuts (soaked in water overnight)
- tahini
- lemon juice
- 2 medium carrots
- sea salt
- garlic
- olive oil
- warm water

How do I make this Roasted Carrot Hummus?

It’s Super EASY!

Step 1:

Put macadamia nuts in a bowl and cover with water. Soak overnight on the counter. If time doesn’t permit this, you can soak nuts in boiled water for 20-30 minutes. Drain off water when ready to use.

Step 2:

Preheat oven to 400 F. Put carrot coins and garlic clove on a baking sheet. Drizzle with a touch of olive oil. Bake until carrots pierce fork tender; about 30 minutes.

Step 3:

Using a food processor, add all ingredients except olive oil and water. Process until smooth. While machine is running, slowly add olive oil. Add water a little at a time until hummus is to your desired consistency. Hummus should be smooth but not too thick. How much water you need will depend on how big your carrots were.

Step 4:

Transfer to a glass container with lid. Store in the fridge.

Key Ingredients & Substitutions:

Macadamia nuts – Admittedly, macadamia nuts can be expensive. I buy mine at Costco where they are reasonably priced and come raw. Cashews are a good substitute. If you’re nut free, a can of chickpeas will work.

Carrot– Roasted carrot adds so much flavour to this hummus. I’ve also boiled the carrots which also worked but depth of flavour was sacrificed. I have substituted for roasted sweet potato which was also excellent. Another option is to roast one carrot and one sweet potato. Amazing flavour with that combination.

Olive oil – Extra virgin olive oil is a good fat that can be used abundantly to promote good health. Avocado oil is a good substitute. Do not use seed oils like canola, sunflower or safflower oil. They are inflammation promoting oils and are not recommended.

Tahini– tahini is a middle eastern condiment made from toasted ground hulled sesame seeds. It has a nutty flavour. Be sure to use runny tahini. Tahini will often clump and harden at the bottom of the jar. Don’t use that part. I have not found a good substitute for tahini.

How to Store Roasted Carrot Hummus

Store hummus in an airtight glass containers. Refrigerate. Must be eaten within 5 days.

Do not freeze.