AIP Artichoke & Roasted Carrot "Hummus"

AIP Artichoke & Roasted Carrot "Hummus"

This is a great alternative to traditional hummus for those who are either following the Autoimmune Protocol, or who might be sensitive to chickpeas or tahini/sesame. The artichokes offer a creamy texture, and carrots and turmeric give it a nice earthy sweetness and pretty orangey hue. (( This recipe is inspired by Rachel at Meatified ))

Cook: 20

Prep: 5

Serves: About 2 Cups


  • 1 - 12 ounce jar whole or quartered artichoke hearts, about 1.5 cups
  • 3 medium carrots, peeled and chopped into 1/2 inch pieces, about 1.5 cups
  • 1/4 cup olive oil, divided
  • 2 cloves garlic
  • 1/2 teaspoon ground turmeric, to taste
  • Juice of 1 lemon, about 2 tablespoons
  • 1 teaspoon of zest, optional
  • 1/4 to 1/2 teaspoon sea salt, or to taste


  1. Preheat oven to 400 degrees. Place chopped carrots on parchment-lined sheet pan and drizzle with olive oil. Roast carrots and garlic cloves for about 10 minutes until very tender and starting to get a little color.
  2. While carrots are cooking, rinse and drain the artichokes, pressing to get out any extra liquid, and place them in the food processor. Add turmeric, lemon and salt.
  3. Add carrots to processor and run until fairly smooth, about 1 minute, scraping sides as necessary. Once things are looking well blended, slowly drizzle 3 tablespoons olive oil into the mixture while the machine is running. This helps to emulsify the oil into the hummus, making it extra creamy. Process for an additional 1-2 minutes until super smooth.
  4. Let cool and enjoy with sliced veggies, or in wraps or bowls. When serving as a dip, drizzle with a little olive oil and a pinch of chopped parsley or cilantro if you have it on hand.


This dip is really great with sliced veggies, but can really go anywhere you’d use hummus— wraps, sandwiches, salads, bowls, avocado toast!

Make Ahead

While you’ve got the oven on, try roasting another sheet pan of your favorite veggies to prep for the week ahead. Just keep in mind that the more you cook at once, the less veggies will brown as they all release steam.

This dip will keep for several days in the fridge.

Tools & Tips

This is easiest in a food processor, but you could also use your high powered blender, tamping and scraping down sides as necessary.