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Spicy Carrot Hummus
Spicy carrot dip is the perfect appetizer or afternoon snack! This recipe is made without tahini and no beans and is naturally vegan, gluten free, paleo and Whole30 friendly! You won't believe how easy this homemade carrot hummus is to make!
Bring additional water to a boil in a pot and add a steamer basket.
Once the water is boiling, add the carrots to the steamer basket and cover.
Cook the carrots in the steamer, covered, for 7 minutes. After cooking, turn off heat, remove the lid and allow to sit for at least 10 minutes.
Add the steamed carrots and the rest of the ingredients to a food processor.
Process on high 2-3 minutes, scraping down the sides as needed.
Top with your favorite toppings (optional) and serve immediately or store in the fridge for up to a week.
Fridge: Store in a well sealed container in the fridge for up to 5 days.
Freezer: This dip can be frozen, however when defrosted it may change texture. Store in a freezer safe bag for up to 3 months.
Tips on steaming carrots:
Stove top: Bring water to a boil, add the steamer basket and veggies to the pot and cover with a tight fitting lid. Steam until tender.
Instant pot: Add the steamer basket to the instant pot, cook on high pressure for 3 minutes. Release pressure and allow to cool.
Substitutions:Carrots: This recipe is great with carrots but could also be made with steamed, peeled sweet potatoes or butternut squash.Pumpkin seeds:
Nutritional Yeast: Nutritional yeast helps thicken the dip and also adds some great flavor! If you don’t have or don’t want to use nutritional yeast, you can modify the recipe slightly (see below)Chipotle Powder: If you cannot find chipotle powder, you can use chili powder plus 1/8-1/4 tsp of cayenne pepper. Or you could also add 1 chipotle in adobo sauce (from a can).To make the recipe without nutritional yeast:Follow the recipe as written above except:Reduce salt to 1/2 teaspoon and reduce chipotle powder to 1/4 teaspoon.