Category Archives: dips

Tuesday, May 15, 2012

Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach

#3

Last month I made Maggie’s omega 3 white bean dip and loved it (I ate the entire batch actually).  So I decided to make a few of my own white bean recipes.  These dips are full of flavor and super creamy – my favorite combo.  If you’re a dip lover like me, then please give these recipes a try.  For SCD, omit coconut aminos.  See notes.
Dip #1 
Classic Style 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 tablespoons oil (I use walnut oil)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
How To:
1.  Add beans, lemon juice, tahini, garlic, and coconut aminos to food processor (or blender of choice). Salt is optional here.
2.  Blend until incorporated.
3.  Drizzle in oil while blending
4.  Store in glass container in fridge.
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #2 
Karazy Kalamata 
Ingredients:
-1 1/2 cups prepared white beans*
-3 tablespoons fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1/2 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos
-1/2 cup pitted kalamata olives
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and olives to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.
Dip #3 
Simple Spinach 
 
Ingredients:
-1 1/2 cups prepared white beans*
-1/4 cup fresh squeezed lemon juice
-3 or 4 tablespoons oil (I use grapeseed)
-2 tablespoons tahini (optional, but worth it)
-1 teaspoon garlic granules (or 1/2 clove garlic)
-3 tablespoons coconut aminos 
-1/2 to 1 cup fresh spinach (I like one cup in there)
How To:
1.  Add beans, lemon juice, tahini, garlic, aminos, and spinach to food processor (or blender of choice).
2.  Blend until incorporated.
3.  Drizzle in oil while blending
Notes:
*I soak white beans for 48 hours, rinsing 2-3 times.  You certainly don’t need to soak this long, but I think it’s worth it.  After the beans are properly soaked, boil in filtered water until tender.
*For SCD, omit coconut aminos and add 1/2 – 1 teaspoon salt.

I made Danielle’s Savory and Sweet Crackers (SCD) with this dip and they were delicious!! Don’t mind if I do.
Looking for some additional homemade cracker recipes?  
Well look no further…
THIS should get you started! 
__________________________________________________
Shared on:    Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania  Ruth’s Real Food 101 (Mondays),  Traditional Tuesdays , Fat Tuesdays,  Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays 
Posted by Amber at 5:38 am

Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.

16 Comments

  • Danielle May 15, 2012 at 3:13 pm

    Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Danielle,

      Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.

      Reply
  • Amber Shea @Almost Vegan May 15, 2012 at 3:45 pm

    Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!

    Reply
    • Amber May 16, 2012 at 3:40 am

      Thanks Amber. You always make me laugh! I love it.

      Reply
  • Vicky May 15, 2012 at 4:30 pm

    They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!

    Did you find out if coconut aminos is definitely legal?

    Reply
    • Amber May 16, 2012 at 3:43 am

      Hi Vicky,

      Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that. :-)

      Reply
  • hännah @ dishesanddishes May 16, 2012 at 12:53 am

    This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!

    Reply
    • Amber May 16, 2012 at 3:38 am

      Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone. :-)

      Reply
  • gfe--gluten free easily May 16, 2012 at 6:12 pm

    Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper. 😉

    xo,
    Shirley

    Reply
    • Amber May 18, 2012 at 6:10 am

      Thanks so much Shirley! :-)

      Reply
  • Kelli Becton May 18, 2012 at 3:48 am

    thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      My pleasure. :-)

      Reply
  • Maggie May 22, 2012 at 6:45 pm

    Yummy dips Amber – thank you so much for linking to your inspiration 😉 I can’t wait to try yours! White beans are quickly becoming a fave of mine!

    Reply
    • Amber July 11, 2015 at 8:38 pm

      Thanks Maggie. I love the creaminess of the white beans. So delicious. :)

      Reply
  • Mollie Frances June 24, 2012 at 2:17 pm

    Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
    http://www.thealmondflower.com/2012/06/greek-layer-dip-naturally-gluten-and.html

    Mollie
    TheAlmondFlower.com

    Reply
    • Amber July 11, 2015 at 8:39 pm

      Thanks so much!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


Ingredients 

-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  
*
Some beautiful signs of spring in our neck of the woods…
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday 

Posted by Amber at 5:08 am

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.

11 Comments

  • Vicky March 9, 2012 at 10:58 am

    I love lentils so this combination with the tahini and roasted pepper works perfectly for me! Very tasty!

    Reply
    • Amber March 11, 2012 at 4:39 am

      Thanks Vicki,

      I think you are really going to like this hummus. The lentils create a very creamy dip. So good. Let me know if you give it a try.

      Hugs,
      –Amber

      Reply
  • Laura March 9, 2012 at 10:09 pm

    Wonderful recipe Amber! I have never made hummus with lentils before. I am really looking forward to trying this dish. Have a lovely weekend and soak up some sunshine for me!

    Reply
    • Amber March 11, 2012 at 4:41 am

      Hi Laura,

      Thanks. And I am definitely enjoying this gorgeous weather! So sunny and warm. I need to start my spring garden. :-)

      Have a great weekend.

      Hugs,
      –Amber

      Reply
  • gfe--gluten free easily March 11, 2012 at 12:03 am

    Love this hummus, Amber! As well as your beautiful pics! I’m so glad you’ve recovered so quickly, dear. That’s wonderful news.

    I linked to your hummus in my latest recipe post … it was perfect timing that you posted this and I was creating something that included red pepper hummus. 😉

    xo,
    Shirley

    Reply
    • Amber March 11, 2012 at 4:37 am

      Holy moly Shirley! I just checked out your post! Those look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

      Thanks for the great recipe!

      Reply
  • Kristi March 11, 2012 at 7:58 pm

    This is absolutely awesome, yummy looking and nourishing!! Would you mind posting it to my pregnancy food blog carnival, superfood sundays?

    http://www.painfreepregnancy.org/2012/03/superfood-sunday-3rd-edition-march-11.html

    Reply
  • Marie Watkins March 15, 2012 at 6:38 pm

    I’ve never tried lentil in hummus but after reading this, I will.

    Marie

    Reply
  • Miz Helen March 18, 2012 at 12:20 am

    Hi Amber,
    Just beautiful photo’s of Spring! I just love your Roasted Red Pepper Hummus, it is so additive for me, I just can’t stop eating it, yum! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

    Reply
  • Anonymous April 1, 2012 at 3:56 am

    This looks awesome. I’ve been obsessed with roasted red peppers and lentils lately. I never thought to put them together.

    I thought tahini was not scd legal though??

    Michelle

    Reply
  • Amber April 1, 2012 at 4:12 am

    Hi There Michelle,

    Thanks!

    Great question! You’re right, sesame seeds are illegal in the beginning of the diet, but may be added in after a few months (with no active symptoms).

    See more here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/sesame_seeds.htm

    Be Well,
    –Amber

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Tuesday, December 27, 2011

Roasted Garlic Lentil Hummus Dip

 This month’s Go Ahead Honey, It’s Gluten Free recipe carnival is hosted by Mrs. Ed’s Research and Recipes.
I was recently introduced to Mrs. Ed’s blog by Shirley @ GFE.  Among other things, Mrs. Ed’s blog is dedicated to recipes for the Specific Carbohydrate Diet (SCD) and she has a fantastic recipe index.  I was so thankful for this reference and Mrs. Ed’s wonderful information.  So keeping in theme with the SCD, I created a fun twist on traditional hummus by using lentils.  Lentils are legal on the SCD if prepared properly.  Breaking the Vicious Cycle recommends soaking lentils to remove indigestible sugars (up to 6 hours is fine).  Chickpeas are illegal on this diet, so lentils make a great substitute for hummus.  And you know I’m insane over garlic so of course I threw in a ton.
I always have dip in the fridge.  I snack on it throughout the day, and all you busy mommies out there know how easy it is to forget to feed yourself  – and feed yourself healthy food!  Here are some other fun (not necessarily SCD dips I love to make during the week):

Have dip…will have dippers!
In all honesty, my favorite dippers are fresh fruit or vegetables.  Simple carrot and celery sticks, sliced apple, dehydrated bananas, etc.  I also LOVE Kohlrabi (although this is illegal on the SCD) it doesn’t bother me at all at this time.  When I start the diet I will see how it works with my system as I progress.  But for now it’s a fave.
 Ingredients

-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)

 How To
1.  To prepare lentils: soak 1 cup lentils up to 6 hours.  After the soak, discard water.  Cook lentils with  1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3.  Drizzle in oil, add more if needed
4.  Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5.  Store in airtight container in fridge.

Salud!

Shared on: Fat Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter

Posted by Amber at 4:59 am

Labels: dairy free, dips, gluten free, go ahead honey, SCD, vegan.

15 Comments

  • Jill@ RealFoodForager.com December 28, 2011 at 1:54 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

    Reply
  • gfe--gluten free easily December 28, 2011 at 2:08 am

    This dip looks delish, Amber! Thanks for the link love, too! :-)

    xo,
    Shirley

    Reply
  • Amber December 28, 2011 at 3:04 am

    Hi Jill,

    Thanks! I will definitely check out your Sunday Snippet.

    Be Well,
    –Amber

    Reply
  • Amber December 28, 2011 at 3:06 am

    Hi There Shirley,

    Thank you so much for the GREAT reference. :-)

    Big Hugs,
    –Amber

    Reply
  • Vicky December 28, 2011 at 4:58 pm

    Glad you stopped by! I love your blog! This hummus recipe sounds delicious!

    Reply
  • Char @ www.charskitchen.ca December 28, 2011 at 7:26 pm

    Ooohhh gosh that sounds so good! And I love how you garnished it 😀

    Reply
  • Mrs. Ed December 28, 2011 at 8:18 pm

    Amber, I have the Go Ahead Honey recipe round-up posted:

    http://mrsedsresearchandrecipes.blogspot.com/2011/12/go-ahead-honey-its-gluten-free-dips-and.html

    Reply
  • Mrs. Ed December 28, 2011 at 8:23 pm

    By the way, this looks yummy. I love garlic too.

    Reply
  • Amber December 30, 2011 at 2:40 am

    Hi There Vicki~

    Thanks so much!

    Be Well,
    –Amber

    Reply
  • Amber December 30, 2011 at 2:41 am

    Thanks Char! I must say, the garnish (dried apricots) is quite delicious with the savory garlic. :-)

    Cheers,
    –Amber

    Reply
  • Amber December 30, 2011 at 2:42 am

    Hello Mrs. Ed,

    Thanks for the heads up. I’m going to jump over to your site and check out the other recipes!

    Be Wel,
    –Amber

    Reply
  • Gretchen @gfedge December 31, 2011 at 9:24 pm

    Lentil hummus – different in a good way. I always have lentils and never thought to soak them like other dried beans. Thanks for sharing this at Wellness Weekend.

    Reply
  • Amber December 31, 2011 at 10:45 pm

    Hi There Gretchen,

    Thanks for your comment. You can omit soaking the lentils if you aren’t on the SCD (Specific Carbohydrate Diet) but you must soak if on the diet to remove excess sugars. If not on the diet, you can just rinse the lentils and cook in a 2:1 ratio (2 cups water for every 1 cup dried lentils). :-)

    Happy New Year to you,
    –Amber

    Reply
  • Anonymous February 16, 2013 at 6:29 am

    Hey there! Would you mind if I share your blog with my twitter group?
    There’s a lot of people that I think would really enjoy your content. Please let me know. Many thanks

    my web blog selling structured settlem

    Reply
  • Anonymous February 16, 2013 at 6:29 am

    Hey there! Would you mind if I share your blog with my twitter group?
    There’s a lot of people that I think would really enjoy your content. Please let me know. Many thanks

    Here is my website: selling structured settlem
    Also see my site :: sell structured settlement

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Sunday, November 27, 2011

The Perfect Base Hummus

We are big fans of hummus in this family so I always have some on hand in the fridge.  Nothing beats homemade!  And it’s so easy.  Making the perfect base hummus allows you to add other ingredients to create a whole new flavor, for example using cilantro.  But you don’t have to rely on beans.  Adding carrots in place of beans, for example, yields a delicious raw hummus.  Pictured above is hummus topped cucumber (served for snack time) – just a little something extra like this can put a fun twist on the everyday dish.  
 _
The Perfect Base Hummus
 
Print
Author:
Ingredients
  • 2½ cups prepared garbanzo beans (soaked overnight or 24 hours and boiled in filtered water)
  • ⅓ cup tahini
  • Juice from 2 lemons
  • 1½ teaspoons garlic granules (or ½ clove fresh garlic - fresh garlic will make your hummus very spicy, so take caution when making for children)
  • ½ teaspoon salt
  • ½ cup oil of choice (I use walnut oil)
  • Filtered water as needed
Instructions
  1. Add beans & tahini to food processor, pulse a few times
  2. Add lemon juice, salt, garlic and pulse
  3. Drizzle in oil while blending
  4. At this point you will have a very thick hummus and it will need some water for a creamy consistency, so add in ¼ cup of filtered water (at a time) until it's creamy and smooth to your liking
Posted by Amber at 4:38 am

Labels: dips, snacks, spreads, vegan.

9 Comments

  • gfe--gluten free easily November 27, 2011 at 10:32 pm

    Gorgeous hummus appetizers! Who could resist these? 😉

    Shirley

    Reply
  • Amber November 27, 2011 at 11:57 pm

    Hi There Shirley~

    Thanks! They are very cute and my kids really had fun with them; but these would also make a super fun appetizer for an adult party. Can’t go wrong with hummus. :-)

    Be Well,
    –Amber

    Reply
  • Laura November 28, 2011 at 12:13 am

    What a great recipe! I know what to do with the tahini I just bought :)

    Reply
  • Amber November 28, 2011 at 12:44 am

    Hi There Laura~

    Thanks!

    I adore tahini and find I like a little extra in my hummus. Sounds like we are both big fans. Check out this recipe: https://thetastyalternative.com/2011/10/kale-and-golden-beet-salad-with-tahini.html
    for a super tasty tahini dressing.

    Be Well,
    –Amber

    Reply
  • Laureen @ foxinthekitchenblog November 28, 2011 at 6:48 am

    Hi Amber, I found you through Pinterest (thanks to Shirley of GFE) and I have to agree with her, these appetisers do look gorgeous. I’m going to make these and am looking forward to checking out your other recipes :)

    Reply
  • Laureen @ foxinthekitchenblog November 28, 2011 at 6:53 am

    BTW, I love discovering new GF bloggers, I added you to my Link-List page http://www.foxinthekitchenblog.com/link-list/

    Reply
  • Unknown November 29, 2011 at 2:05 am

    hi amber-

    i just came across your blog and am really enjoying it.. and i had to comment because i just saw you live in davis, i live here too. nice to see a fellow resident =)

    laura

    Reply
  • Amber November 29, 2011 at 3:48 am

    Hi There Laureen,

    Thanks so much! Nice to meet you. I look forward to checking out your blog!!

    Be Well,
    –Amber

    Reply
  • Amber November 29, 2011 at 3:54 am

    Hello Laura,

    Hooray! Thanks for leaving a comment. I hope you find something helpful here on my blog. This summer I am looking into facilitating some cooking classes at the Coop (either here or in Sac) and I’m also in the process of organizing a monthly cooking group. Let me know if you would be interested in something like this. I may advertise over at Farmer’s Kitchen. But this is all in the works. Thanks so much for taking a moment to say hello.

    Great to meet you Laura.
    Be Well,
    –Amber

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

Thursday, November 3, 2011

Raw Carrot Hummus (SCD, Paleo GAPS).

I try to make a few raw dishes every week.  So this week instead of making my usual cooked hummus I did a little raw twist and wow!  Yum to the tum.  First off, my son LOVES it.  He couldn’t get enough and my daughter gobbled it up too.  When you make something your children eat and love and it’s super healthy you can’t help but feel like the day has been a wild success.  I used the carrot hummus at snack time and dressed with some veggies.  How fun was snack time today.  And remember, this version is to my taste (and my kid’s), you may like less of this and more of that, and that’s great – have fun make and it your own.    

Ingredients
4 medium organic carrots 
2 – 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)
Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)
1/2 teaspoon celtic sea salt (or to taste)
1/2 teaspoon garlic granules
Oil (of choice) I use grapeseed

How To
1.  Peel and rough chop carrots
2.  Add carrots to food processor and give a quick run 
3.  Add tahini and mix until incorporated
4.  Add lemon, salt and garlic
5.  Blend
6.  Continue blending and drizzle in oil until desired creaminess
Some other presentation ideas…the color is brilliant! 
My daughter’s creation: 
a one-eyed carrot monster, she called it.   
Shared on: A Gluten-Free Holiday 2011, Allergy-Free Wednesdays   Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Allergy-Friendly Fridays, Friday Foodie Fix,  Raw Foods Thursdays,, Wellness Weekend, Allergy Free Alaska  Healthy Vegan Fridays 
Posted by Amber at 8:53 pm

Labels: dairy free, dips, gluten free, raw, SCD, snacks, vegan.

10 Comments

  • The Cyclist's Wife November 3, 2011 at 9:31 pm

    Yum! Good idea!

    Reply
  • Amber November 3, 2011 at 9:51 pm

    Thanks Lady!

    Reply
  • vintagemom December 12, 2011 at 2:18 am

    Hi! Just wanted to let you know I included your hummus in my post “Allergy Friendly Holiday Cocktail Party” today. It looks delicious!

    http://allergyfreecookery.blogspot.com/2011/12/allergy-friendly-virtual-holiday.html

    Thanks!
    Lisa @ Allergy Free Vintage Cookery

    Reply
  • Amber December 12, 2011 at 3:05 am

    Hi There Lisa,

    Great post. I love it!

    Thanks so much.

    Be Well,
    –Amber

    Reply
  • Judee @ Gluten Free A-Z Blog May 1, 2012 at 6:21 pm

    Your photos look absolutely beautiful. What a great idea for something different.

    Reply
    • Amber July 6, 2012 at 3:05 pm

      Thank you Judee. This hummus is a family favorite. Think I’ll make some today! :-)

      Reply
  • cindy August 17, 2012 at 11:49 am

    Love the idea of it on a cucumber! I just made a spread yesterday and ate it on cucumbers :) Awesome! :) My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks :) Cindy

    Reply
  • christine August 17, 2012 at 9:14 pm

    wow – what a great idea! I love hummous, but this looks great, I shall see if my stick blender can grind it down enough:)

    Reply
  • Maine Mom August 18, 2012 at 3:58 pm

    I just Blogged this through your Widget because I am so excited to try it and wanted to make sure I had the recipe! SHARING!!! Thanks!

    Reply
  • The Womble September 23, 2013 at 8:14 am

    I love this idea. One for me to definitely do, as I love carrots and houmous

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>