Roasted carrots lend a slightly sweet touch to this healthy gluten-free hummus, served with crunchy homemade gluten-free tortilla chips. This recipe makes enough to feed a hungry gathering. Use extra hummus as a delicious sandwich spread or freeze it for future use.
1 pound carrots, peeled and chopped into
2 teaspoons grapeseed oil or canola oil
1 (14-ounce) can chickpeas, rinsed and drained
¼ cup tahini (sesame paste)
-Juice of ½ lemon
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon grated orange zest
½ teaspoon ground cumin
½ teaspoon salt
4 gluten-free tortillas
1 tablespoon grapeseed oil or canola oil
1 teaspoon ground thyme
1 teaspoon garlic powder
½ teaspoon salt
1. Preheat oven to 400°F.
2. Toss carrots with oil and place them on a baking sheet. Roast in preheated oven until tender and beginning to darken, about 20 minutes. Remove from oven and let cool.
3. Place roasted carrots, chickpeas, tahini, lemon juice, garlic, olive oil, orange zest, cumin and salt in a food processor container and blend into a smooth hummus.
4. To make chips, stack tortillas on a flat work surface and slice in half. Stack again and slice in half. Then slice each large triangle in half to make smaller triangles. Arrange triangles on 2 baking sheets and brush them with oil.
5. In a small bowl, stir together thyme, garlic powder and salt. Sprinkle over tortilla triangles, place in preheated 400°F oven and bake until golden and crispy, about 6 minutes.
6. Serve tortilla chips with hummus.
Each tablespoon contains 52 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 122mg sodium, 6g carbohydrate, 1g fiber, 1g sugars, 1g protein, 2 Est GL.