Gluten Free Sweet and Spicy Carrot Hummus Recipe
I love hummus but sometimes I feel like switching things up a bit. So instead of my go-to garbanzo bean hummus with tahini, I made a gluten free sweet and spicy carrot hummus recipe.
This hummus is not only addictively delicious, it’s pretty too! That gorgeous orange color accented with a little green mint – so bright! To add texture, I saved some garbanzo beans to put on top of the hummus with some chipotle oil and, because I had some in my fridge, added a diced pickled carrot.
Instead of using the typical tahini in this hummus, I used some creamy Sunbutter – the smokiness of the Sunbutter complements the carrots and chipotle beautifully.
Served with gluten free crackers or crudites, this is a lovely starter for any spring or summer party … or just a great snack for Netflix night!
Gluten Free Sweet and Spicy Carrot Hummus Recipe
Ingredients
- ½ pound carrots peeled and chopped
- 1 (15-ounce) can garbanzo beans drained and liquid reserved
- ¼ cup creamy or no-stir Sunbutter
- 5 tablespoons olive oil divided
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼-½ teaspoon chipotle chili powder or you can use a little of the sauce from some chipotle in adobo sauce
- 1 chipotle pepper in adobo sauce finely minced
- 1 tablespoon fresh mint leaves minced
Instructions
- Put the carrots in a small pot with cold water. Bring to a boil and let boil until the carrots are tender, about 10 minutes. Reserve a few of the garbanzo beans for garnish, if desired.
- Place the carrots in a food processor along with the garbanzo beans, Sunbutter, 4 tablespoons olive oil, honey, lemon juice, cumin, salt, pepper, and chipotle chili powder. Process until smooth, adding some of the reserved garbanzo bean liquid until the proper texture is achieved (I used 4 tablespoons). Place in a serving bowl, cover with plastic wrap, and refrigerate until ready to serve (can be served right away).
- In a small bowl, combine 1 tablespoon olive oil, the reserved garbanzo beans, the chipotle pepper, and mint. Garnish the hummus with the mixture and serve.
Nutrition
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