Starting a Whole30 is a huge adjustment for most people–the amount of non-compliant foods that are no longer allowed to be a part of your routine can be a little jarring at times.
One commonly pined after Whole30-no-go food is hummus. Who doesn’t love to dip some raw veggies in hummus for the perfect afternoon snack? Unfortunately, hummus is made with chickpeas, which are legumes and therefore banned from Whole30.
Craving something savory to dip some celery and jicama? We have just the replacement for you…
With this roasty, flavorful “hummus” recipe, you won’t even miss the old, chickpea-filled version!
Roasted Carrot “Hummus” Veggie Dip
- 6 whole medium-sized carrots, washed and scrubbed
- 2 c. cauliflower florets (approx. ½ head)
- 2 Tbsp. avocado oil
- 2 Tbsp. tahini
- 2 Tbsp. extra virgin olive oil
- 1-2 cloves of garlic (depending on your preference!), minced
- 2 Tbsp. lemon juice
- ½ tsp. cumin
- Salt and pepper to taste
Preheat your oven to 425° F. Toss your cauliflower florets and whole carrots in avocado oil until lightly coated. Spread evenly on a baking sheet and roast for 20-25 minutes or until veggies are lightly browned and caramelized. Remove from oven and allow to cool.
Once veggies have cooled, add them to a food processor or blender with the remaining ingredients. Blend until smooth and creamy! Serve with crudité, with a protein, or thin out with a few tablespoons of water to use as a salad dressing.
Keep the rest in a sealed jar in the refrigerator. Your “hummus” should keep for about 5 days in the fridge…but it’s so tasty, it probably won’t be last that long!