Beanless Carrot Turmeric Hummus {Paleo, Whole30}
/Grab a healthy Paleo - Whole30 snack with this beanless carrot turmeric hummus. Bold spices combine with nutritious carrots for a creamy, dairy free dip that you can make in the Instant Pot.
Anyone ever get super hungry in the afternoon? Like, you're ready to eat a table? Ideally, you're getting enough nutrients and fat and fiber at each meal to last you a few hours, but I know when I get up really early, I NEED a good, healthy snack between lunch and dinner. That's where this beanless carrot turmeric hummus comes in.
You might already know about my love of paleo hummus. There's been beanless broccoli hummus and paleo cauliflower hummus with kale pesto. I got a thing for veggies and dip.
A lot of us don't tolerate beans very well, like me. I've talked about how the carbs in beans raise insulin levels and can lead to insulin resistance. I feel really sluggish and get bloated after eating beans, but luckily I have workarounds to go beanless with this carrot turmeric hummus dip.
Yes, I did say turmeric. My most popular recipe on my site is my anti-inflammatory lemon turmeric tonic. You can read all about my love for this amazing turmeric root over there. I even got my dad taking turmeric. It really is great for combatting inflammation. If you can get enough in your diet, great. If not, supplementing with turmeric pills works for many.
You can quickly cook your carrots in the Instant Pot for 2 minutes with manual release while you prep your other ingredients. You can also just throw them in boiling water until they're cooked through.
It's an easy blend in the Vitamix with the remaining ingredients. I love how creamy this dip turns, without any cream or dairy at all.
I hope you enjoy this Paleo beanless carrot turmeric hummus!
Beanless Carrot Turmeric Hummus
{Paleo, Whole30, Vegan, Gluten Free, Dairy Free}
Makes about 3 cups
Ingredients
- 2 cups cooked carrots (2 minutes in the Instant Pot with manual release or boiled until cooked through)
- 1" fresh turmeric
- 2 garlic cloves
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/8 teaspoon sweet paprika
- 1 lemon - juice and zest
- 1/4 cup full fat coconut milk
- 2 tablespoons olive oil or avocado oil
- 1-2 tablespoons filtered water
- Salt and pepper to taste
Instructions
- Place all ingredients except the water in a high-speed blender or a food processor. Once combined, add as much water as you like until you reach your desired consistency. I like my hummus kind of thick, but not soupy.
