Low Carb Roasted Carrot Hummus

Today we’re making a low carb, roasted carrot hummus. We’re using macadamia nuts in place of traditional chickpeas as the base for this hummus to lower the carb count and increase the good fat and protein content. Blended with roasted carrots, this hummus is smooth and bursting with flavour.

5 from 1 vote

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Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: dairy free, gluten free, lectin free

Prep Time: 1 10

Cook Time: 30

Total Time: 1 35

Servings:

Calories: 116kcal

Author: Dr. Stephanie Gray ~ www.drstephanieskitchen.ca

Equipment

food processor
Baking sheet

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

Instructions

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

Notes

Substitute macadamia nuts for cashews.

For nut free option use chickpeas.

Use 2 carrots or substitute for 2 small sweet potatoes. Or use one carrot and one sweet potato.

Nutrition