Roasted Carrot Hummus & Herbed Flatbread

Everyone loves to dive into a great dip but sometimes it can feel a little repetitive. An easy way to mix it up is to blend in some veggies to change the flavour and add in some extra nutrients. Traditionally hummus is with tahini but with all the allergies and restrictions for kids’ lunches these days, I’ve swapped that with another delicious and nutritious ingredient that is safe for kids to take to school and play centres.

Back in the fall I had the opportunity to take some (amazing) classes at The Natural Gourmet Institute in New York City. One of the classes was with Chef Megan Huylo who is an incredible chef and inspiration. This recipe is inspired from one of hers. After diving into Megan’s recipes, I got inspired to mix it up a little and share it with all of you.

Traditionally hummus is with tahini but with all the allergies and restrictions for kids’ lunches these days, try swapping it with something else like mellow white miso. That way you can keep it in the fridge and the kids can grab it easily for their lunches or snacks. Miso is great for many things as it is a fermented food that is very nutrient dense and can add a lot of depth in flavour to dips, soups, sauces and more.

If you’re doing this recipe for a party or event, make the dip the day before and garnish it just before you serve it. The flatbread tastes best on the day you make it.

Helping to keep your engine nourished,

Roasted Carrot Hummus & Herbed Flatbread

Print Recipe

Ingredients

DIP PARTS:
1 lb Carrots- chopped
3-4 tbsp Avocado Oil, divided
1/2 tsp Sea Salt
Pinch Black or White Pepper, ground
Pinch of Cayenne pepper
1 3/4 cups (one 15oz) Chickpeas or White Beans- drained & rinsed
1 tbsp Mellow White Miso
1 lemon- juiced
FLATBREAD PARTS:
1 cup Chickpea Flour
1 cup Filtered Water
½ tsp Sea Salt
1 tbsp Za’tar spice
1 tsp Corriander
½ tsp Thyme
1 1/2 tbsp Avocado Oil plus extra for pan & garnish.

Instructions

FOR HUMMUS

Preheat oven to 400 degrees F.

Wash and chop the carrots in equal sized pieces. Only peel the carrots if they are not organic. Place on lined baking sheet.

Toss the carrots with about 1-2 tbsp of avocado oil, sea salt, pepper and cayenne until everything is evenly coated. Roast for 20-25 min or until browned and tender. (Depending on the size of the carrots, cook longer if bigger).

In a food processor, combine roasted carrots, miso, 1-2 tbsp avocado oil, lemon juice, and cooked beans (of choice). Blend until smooth. Add 1-2 tbsp Avocado oil as needed. Save some oil to garnish.

FOR FLATBREAD

In a small mixing bowl, whisk together chickpea flour with filtered water, sea salt and spices. Let it rest for about 30 minutes.

Preheat oven to 400 degrees F and place cast iron pan in the oven under the broiler.

Once pan is hot, remove with oven mitt and lightly coat pan with avocado oil and spread evenly. Pour batter into the center of the pan and level out with a spatula.

Return the pan to the oven and broil for 5-8 minutes until the flatbread begins to blister and brown.

Remove flatbread to a cutting board and cut into bit size pieces. Garnish with extra spices, sea salt and avocado oil.