Roasted Carrot and Sweet Potato Hummus


Since my son has a severe sesame allergy, conventional or store-bought hummus is not an option for me. So I figured out a way to make the most flavorful and spiced up hummus I could muster, and believe me it cuts the mustard big time. So here’s the recipe, and I encourage you to experiment with your own spices and vegetables that will make it even more unique and that would make any pita proud.

By Debbie Adler

Serves 4 – 6

Must Have
1 pound carrots, chopped into 1-inch chunks
1 sweet potato, chopped into 1-inch chunks
2 cloves of garlic, minced
1 (15 oz.) can chickpeas
3 tablespoons sunflower seed butter
2 tablespoons fresh lemon juice
1/4 cup water
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne

Must Do
Preheat the oven to 400°F.
Toss the chopped carrots and sweet potato and spread evenly on a parchment lined cookie sheet.
Roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
In the bowl of a food processor, combine the roasted carrots, sweet potato, garlic, chickpeas, sunflower seed butter, lemon juice, water and all of the spices.
With the motor running drizzle in the remaining 3 tablespoons of grapeseed oil.
Serve immediately with pita chips, tortilla chips or on a sandwich.

About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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