Recipes

No Sesame Hummus 3 Ways: Carrot, Kale, or Roasted Zucchini

Name: No Sesame Hummus 3 Ways: Carrot, Kale, or Roasted Zucchini
Ingredients: 6 – 8 medium carrots (about 454g / 1 lb), peeled, roasted, and cooled; 2 cups cooked chickpeas (or 1 large can (540 ml / 19 oz) chickpeas, drained and rinsed), skins removed; 2 cloves garlic, minced or grated; 1 lemon, juiced (or 3 Tbsp lemon juice); 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp dried coriander; 1/2 tsp tsp cayenne pepper; 1/2 tsp tsp cinnamon; To taste extra virgin olive oil; To taste cilantro, chopped (optional); To taste salt & pepper

Ingredients for the Spicy Roasted Carrot No Sesame Hummus:

6 – 8 medium carrots (about 454g / 1 lb), peeled, roasted, and cooled
2 cups cooked chickpeas (or 1 large can (540 ml / 19 oz) chickpeas, drained and rinsed), skins removed
2cloves garlic, minced or grated
1lemon, juiced (or 3 Tbsp lemon juice)
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried coriander
1/2 tsp tsp cayenne pepper
1/2 tsp tsp cinnamon
To taste extra virgin olive oil
To taste cilantro, chopped (optional)
To taste salt & pepper

Ingredients for the Kale No Sesame Hummus:

1 bunch lacinato kale, stems removed
1 ½ cupscooked chickpeas (or 1 can (398 ml / 14 oz) chickpeas, drained and rinsed), skins removed
2 Tbsp sunflower butter
2 Tbsp extra virgin olive oil
1lime, zested and juiced
½ tsp ground cumin
To taste salt & pepper
to tastesalt and pepper

Ingredients for the Garlicky Roasted Zucchini No Sesame Hummus:

For the roasted zucchini and roasted garlic:

2medium zucchinis (about 500 – 600 g (1 – 1 ½ lbs))
1small head garlic
2 tspextra virgin olive oil
1 tspsalt

For the Garlicky Roasted Zucchini No Sesame Hummus:

(as above) roasted zucchini
(as above) roasted garlic (or 1 – 2 cloves fresh garlic)
1 cup canned chickpeas, drained and rinsed (reserve liquid, see tip for cooked chickpeas), skins removed
¼ cupextra virgin olive oil
3 Tbspsunflower butter, well-stirred
1medium lemon, zested and juiced (or 2 Tbsp lemon juice + 1 – 2 tsp lemon zest)
2 Tbspaquafaba (reserved canned chickpea liquid, see tip for cooked chickpeas)
½ tspsalt (or more to taste)

By Little Northern Bakehouse

Dip Into Three Easy Hummuses:
Spicy Roasted Carrot, Creamy Kale, and Garlicky Roasted Zucchini

High-protein, high-fibre foods are having a well-deserved moment, and this trio of easy, no sesame hummus recipes have all that, and then some. Blended from a base of cheap and cheerful chickpeas, these allergy-friendly hummuses boost nutrition in gluten-free snacks, appetizers, toasts, sandwiches, burgers, and more!

How? Budget-savvy and nutrient-dense chickpeas are packed with plant-based protein and loaded with both soluble and insoluble fibre to keep you satisfied longer. And they boast 6 more of the 9 Nutrients Deficient in Gluten-free Diets, too: calcium, magnesium, zinc, vitamins E, B6, and B9 (folate).

And that’s what you get with just a basic hummus—our trio of no sesame hummuses are a little extra (of course!)

From carrots to kale to zucchini, these easy hummus recipes are bursting with flavour and stuffed with nutrition from feel-good, plant-based whole foods.

Plus, we traded out traditional tahini and swapped in sunflower butter so sesame allergy friends and family can partake in the smooth, creamy, high-protein, high-fibre hummus party, too.

Even better? We’ve included a simple trick that takes homemade hummus to new levels of creaminess.

Skinned Chickpeas: The Secret to Smooth and Creamy Hummus

Whether you use canned or cook your chickpeas from dried, removing the skins is a secret to smoother, creamier hummus that’s worth a few extra minutes. Skin your chickpeas with these simple steps:

Prepare a large bowl of cold water and set aside.
In a small pot or frying pan, toss chickpeas in 1 – 2 teaspoons of baking soda. Stir over medium heat until chickpeas are heated through.
Dump chickpeas into the cold water bath, then rub gently with your fingers. Skins will slip off and float to the top.
When most or all of the skins have been removed, skim the skins off the top and discard.
Drain the skinned chickpeas and use in your favourite hummus recipe!

Instructions for the Spicy Roasted Carrot No Sesame Hummus:

Process or blend: In a high-powered blender or food processor, blend all ingredients until desired consistency reached, about 4 or 5 minutes (pause to scrape down sides as needed). Add cold water 1 tablespoon at a time to thin mixture if too thick. Finish with oil as needed for a creamy texture.

Instructions for the Kale No Sesame Hummus:

Prepare an ice bath: fill a half a large bowl with ice and add enough water to fill the bowl three quarters full.
Prepare the kale: Boil 4 litres (16 cups / 4 quarts) of water with 2 – 3 tablespoons of salt in a medium pot. Add the kale and cook until bright green (< 1 minute). Remove kale with a spider (strainer) or tongs, and transfer to the ice bath immediately. Squeeze excess water from the kale and add to the bowl of a food processor or high-powered blender with the chickpeas and all other ingredients.
Process or blend: In a high-powered blender or food processor, blend all ingredients until smooth (pause to scrape down sides as needed). Add cold water 1 tablespoon at a time to thin mixture if too thick. Blend hummus for 4 to 5 minutes for the smoothest texture. Add salt to taste.

Instructions for the Garlicky Roasted Zucchini No Sesame Hummus:

Prepare roasted garlic: Pre-heat oven to 425°F. Cut 1/4-inch off the pointed end of the head of garlic to expose the cloves inside, drizzle with olive oil, wrap in aluminum foil, and place in the oven.
Prepare roasted zucchini: Wash and quarter zucchini lengthwise. Place on a baking sheet in a single layer, cut sides up, brush with olive oil, and sprinkle with salt. When the garlic has been in the oven for 25 minutes, transfer garlic to baking sheet with zucchini, place in the oven and roast zucchini for 20 minutes until golden brown. (Garlic roasting time: 45 minutes total). Remove from oven and set aside until garlic is cool enough to handle.
Reserve aquafaba (chickpea water): Place a colander or strainer over a small bowl in the sink. Open canned chickpeas and drain into the strainer. Remove bowl with collected aquafaba (chickpea liquid) and set aside. (See tip for collecting aquafaba from cooked chickpeas)
Process or blend: Rinse chickpeas, drain, and measure into the bowl of a food processor or high-speed blender. Unwrap roasted garlic, and squeeze soft, golden contents of each clove into the food processor. Add roasted zucchini, olive oil, tahini, lemon juice and zest, salt, and aquafaba, then process on high 4 to 5 minutes or until completely smooth (pause to scrape down sides as needed). Add more aquafaba as needed until desired creaminess is reached. Taste and adjust seasoning as desired (see tip).

Serving and Storage Instructions (All Options):

To use as a dip, snack, or appetizer: Transfer hummus to a serving bowl. Drizzle with more extra virgin olive oil, garnish with roasted chickpeas, chopped fresh herbs, or other toppings as you like. Serve with toasted slices of your favourite Little Northern Bakehouse gluten-free bread and fresh veggies.
To use as a spread: Enjoy as a toast topper alone or paired with other toppings like sliced avocados, radishes, or cucumbers, greens or fresh sprouts. Or use as a spread to add flavour, texture, and substance to your favourite savoury sandwiches and burgers.
To store: Refrigerate unused hummus in an airtight container for 3 to 5 days (up to one week). Or see To freeze tip below.

Tips:

To freeze: portion into single-portion containers and freeze up to three months. Thaw overnight in the fridge or defrost in the microwave. When thawed, stir in a drizzle of olive oil or splash of lemon juice to restore the creamy texture.
For the Garlicky Roasted Zucchini No Sesame Hummus:
- Can you get aquafaba from chickpeas cooked from dry? Yes! Just save the cooking water (not the soaking water), allow to cool, and refrigerate overnight. If the cooking water looks thinner than aquafaba from canned chickpeas, return it to the stove and simmer over medium to medium-high heat until it thickens before letting it chill in the fridge overnight.
- To roast extra chickpeas as a crunchy hummus topper: One 398ml/15 oz can of chickpeas contains about 1 1/2 cups chickpeas. To roast the extra 1/2 cup, pat leftover chickpeas dry, then toss with a splash of olive oil and a pinch of salt (plus spices like paprika, cumin, chili or garlic powder if desired). Spread on a single layer on a second parchment-lined baking sheet, and roast at 425°F with the zucchini until crispy and golden (about 20 minutes).
- Adjust zest to taste: Depending on the size of your head of garlic, you may want more contrast. Start with 1 teaspoon lemon zest and set the rest aside; taste and add remaining zest as needed to brighten it up.
To use dried chickpeas:
1. Measure and remove any twigs or broken or extra wrinkled chickpeas.
2. Rinse dried chickpeas in cold water.
3. Soak dried chickpeas overnight (8 – 12 hours) or with a quick-soak method (below) using a 3-to-1 ratio of water-to-dried chickpeas:
  - For 1 cup cooked chickpeas: 1/3 cup dried chickpeas + 1 cup water + 1/4 teaspoon salt (optional)
  - For 1 ½ cups cooked chickpeas: ½ cup dried chickpeas + 1 ½ cups water + 1/2 teaspoon salt (optional)
  - For 2 cups cooked chickpeas: 2/3 cup (heaping) dried chickpeas + 2 cups water + 3/4 teaspoon salt (optional)

Hot soak: place beans and water in a pot, bring to a boil and cook 3 minutes; remove from heat, cover and soak for 4 hours (refrigerate once cool).¹
Quick soak: place beans and water in a pot, bring to a boil and cook 2 – 3 minutes; remove from heat, cover and soak for 1 hour.^1,2

Drain soaking water and rinse. Add to a large pot with the same amount of water and salt used for soaking and bring to a boil. Reduce to a simmer and cook 1 ½ to 2 hours until chickpeas are tender.² Drain cooked chickpeas (reserve some of the cooking liquid for aquafaba), rinse, and use as you would canned chickpeas.

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1. BeanInstitute.com, Cook with Beans: Four Step Method. Bean Institute, Northarvest Bean Growers Association. Available from: https://beaninstitute.com/resources/cook-with-beans/four-step-method/, accessed October 2, 2026.

2. AlbertaPulse.com, Eating Chickpeas: Preparing Chickpeas. Alberta Pulse Growers. Available from: https://albertapulse.com/eating-chickpeas/, accessed October 2, 2026.