DILL

HOMEMADE ROASTED CARROT AND DILL HUMMUS (SUGARFREE, GF, DF)

fresh, spicy, tangy and savory hummus featuring carrots and dill.

 

Recipe Series created in partnership with Nutritionist: Natalie Collier 
 

FEATURING RT1home Herb Seeds: MAMMOTH DILL     


Time

Prep Time: 10 mins
Cook Time: 35 min
Total Time: 45 min

Course: Appetizer, Snack
Cuisine: American, Middle Eastern
Servings: 6
Calories: 118kcal

Equipment

  • food processor
  • or high-speed blender

Ingredients

  • ½-¾ cup diced / roasted carrots
  • 1 cup roasted chickpeas measure after roasting.
  • 1 tbsp avocado oil for roasting carrots and chickpeas
  • 2-3 tbsp tahini
  • 2 tbsp lemon juice
  • 2-3 tbsp olive oil
  • 4 tbsp filtered water
  • 1 tbsp dried dill Add a little extra if you are omitting fresh dill.
  • 1-2 tbsp fresh dill optional. Substitute any other fresh herbs you have growing or on-hand if fresh dill is not an option right now.
  • 1 tbsp jalapeno, chopped reduce/omit if you like less spice
  • 2 cloves garlic minced
  • ½ tsp sea salt

Instructions

  • Preheat oven to 375 °F. Line a baking sheet with parchment paper.
  • Dice 1 cup of raw carrots.
  • Drain and rinse 1 can of chickpeas. Note: I roast the entire can of chickpeas and then reserve extras for using in meals later. You will only need 1 cup of roasted chickpeas for this recipe.
  • Layout diced carrots and chickpeas onto lined baking sheet. I like to separate them. Toss both with 1 TBSP of avocado oil. Place in the preheated oven for 35 minutes stirring once halfway through the total baking time (at around minute 15).
  • Remove carrots and chickpeas from the oven and let cool for about 10-15 minutes.
  • Once carrots and chickpeas have cooled. In a food processor or blender combine ¾ cup of roasted carrots, 1 cup of roasted chickpeas, tahini, lemon juice, olive oil, filtered water, dill (fresh and/or dried), jalapeno, garlic and sea salt. Process until creamy.
  • For serving, top with more fresh and/or dried dill and a sprinkle of paprika. Serve with chopped veggies or your favorite chip.

Notes

keeps fresh in the fridge for 5-7 days. 

 

Health Benefits

Chickpeas and tahini are both nutrient-dense and full of fiber and protein to help support healthy blood sugar balance and fill you up. Carrots provide a natural sweetness plus a dose of Vitamin A, biotin, vitamin K, fiber and vitamin C. Carrots are root vegetables so energetically are particularly good during this time to help you feel grounded in your life as we manage the great unknown.

Dill is a tangy aromatic herb and a member of the parsley family. Dill is rich in Vitamin C, calcium, folate and manganese. Dill is often used to support the liver and gallbladder. The essential oils found in dill also contain anti-bacterial and anti-viral properties and have shown benefit to help relieve menstrual cramps.

About Natalie

Natalie Collier, MScN is a Holistic Nutritionist and recipe developer based in Austin, Texas specializing in weight loss and hormone balance. She shares healthy and simple gluten-free recipes on her website: https://nataliecollier.com/

 

Recipe + benefits created by Natalie Collier.

Photos from nataliecollier.com 

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