Carrot Hummus 

If you're like me, you love having some hummus in your fridge to dollop into a meal or snack on with some crunchy veggies. 

I love the naturally bright orange colour from adding the carrots. Plus that orange colour means there's plenty of anti inflammatory beta-carotene in there, great for your skin and whole body health 

Humus is usually made from chickpeas, along with some tahini (a sesame seed spread). Both of which, plus the added hemp seeds, contain beneficial calcium and phytoestrogens to help support bone, muscle and hormone health.

You could use any cooked legume/bean that you like - I've made this recipe using cooked butter beans, just as delicious!  

I sometimes swap the roast carrot for fresh herbs or cooked beetroot, they all work really well. 

This carrot hummus is easy to make, I would recommend you triple the recipe and make a large batch and freeze portions.

Take a look at my YouTube video making the humus!

Swaps:

If you’re following a low FODMAP IBS diet, then simply swap the chickpeas for tinned lentils, and leave out the garlic. The lentils are great for the gut as well.

This recipe can easily be adjusted to make it low histamine that everyone will love! 

Here's the low histamine version:

Ingredients:
2 large carrots, chopped into chunks and cooked. 
1 tablespoon extra virgin olive oil plus a little more for blending. 
1 teaspoon fresh/dried thyme or oregano.
1 tablespoon hulled/shelled hemp seeds (or pumpkin seeds).
1 teaspoon white (malt) distilled vinegar (the only vinegar that is low histamine)
Salt to taste 

2 large/180g carrots, chopped & cooked until soft

250g/1 cup cooked chickpeas* (cook your own or from a can/tin)
20-30 mls water
2 heaped teaspoons tahini paste
1 teaspoon cumin seeds
1 heaped tablespoon hemp seeds Optional - 1 small garlic clove, peeled

2-3 teaspoons live apple cider vinegar
2 tablespoons extra virgin olive oil

½ teaspoon (approximately) salt  

Once your carrots are cooked (I like to roast mine when I have the oven on, but you can cook them any way you like), pop everything into a high speed blender or food processor. 
Blend until smooth enough for your liking - that's up to you - leave it chunky or blend on until whipped and smooth. 
If the hummus is too thick add some more water. 
Check the taste - does it need some more salt or vinegar or cumin seeds or tahini; This depends on your taste preference and if you want any particular flavour to stand out. I love mine to be really tahini flavoured. 

I often store some of the hummus for a few days in the fridge and then freeze the rest in portions for later. 

*If cooking your own chickpeas, follow the packet instructions. Chickpeas from a can or tin are already cooked.