Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus
This easy recipe uses roasted carrots for an extra boost of vitamin A, while the rosemary adds a depth to the flavor and Collagen for the protein.

Ingredients

  • 3 medium carrots, peeled and chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt, to taste
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh rosemary
  • 1 teaspoon ground cumin
  • 1 garlic clove, sliced
  • Directions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread out on the baking sheet. Roast for about 20 minutes or until tender when pierced with a knife. Set aside to cool.
  • Add the cooled carrots to a food processor fitted with the steel blade along with the remaining 1 tablespoon olive oil, chickpeas, collagen, tahini, lemon juice, rosemary, cumin, and garlic. Puree until smooth, stopping as needed to scrape down the sides of the bowl with a rubber spatula. Season to taste with salt.
  • More Meals Recipes

    Keto Bubble Tea with Sugar Free Boba Pearls

    Keto Bubble Tea with Sugar Free Boba Pearls

    Read More…
    Low Carb Honey Cinnamon Bubble Tea

    Low Carb Honey Cinnamon Bubble Tea

    Read More…
    Sugar Free Raspberry Lemonade Boba Milk Tea

    Sugar Free Raspberry Lemonade Boba Milk Tea

    Read More…