Spice up your life with this healthy and healing turmeric hummus, made with roasted carrots for extra flavor and texture. Naturally vegan and gluten free, it’s a great and easy snack.
It’s Friday and to celebrate the weekend, let’s prepare a delicious homemade snack to serve as an appetizer with some pita chips or raw vegetables to dip in. Your friends will soon ask you for the recipe!
I’m obsessed with hummus and it has been the same for quite a long time now. Hummus is super quick to prepare, it’s an easy and healthy snack, and you can spice it up the way you want, adding some extra ingredients and playing with spices of your choice: paprika, cumin, curry, and even turmeric. I confess that I sometimes buy some ready-to-use hummus by lack of time (or what I blame being a lack of time) and I’m always disappointed. It’s tasteless and kind of boring.
Trying new healthier habits, I recently decided to make some homemade hummus about once a week in great quantities. My tip: divide your hummus in half and spice the two halves with different spices. Hummus is easy to keep in the refrigerator for a few days and I’m always happy to use it as a spread for my sandwiches for a lunch on the go, with fresh vegetables. It’s wholesome, vegan, gluten free, and leaves you very satisfied (satiated but not too full either, you’ll be just fine).
A classic hummus recipe is always good to have, but I also like the roasted cauliflower hummus with pita chips and my all times favorite is the roasted red pepper hummus. I must have made this recipe a hundred times already. Sometimes, I replace the red pepper with carrots and proceed almost the same way. It’s a really great twist that turns out just fine each time.
It gave me an idea today: spice up my carrot hummus with turmeric, this golden spice that usually gives curry its yellow colors, and which is known for its various medicinal properties. Turmeric actually contains different compounds, called curcuminoids, and among which curcumin is the main active one. Curcumin has powerful anti-inflammatory effects and is also a very strong antioxidant.
Together with carrots, which have a high beta-carotene and fiber content, this turmeric becomes a great source of antioxidant agents and provide great quantities of vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
When it comes to the taste itself, this carrot and turmeric hummus is creamy, flavorful, subtly spiced… and do I need to mention again that it’s also super healthy, easy and quick to prepare, and absolutely delicious? So many reasons to try it. So here’s the recipe, hope you’ll enjoy!
- 14 oz (400g) canned chickpeas, drained
- 2-3 carrots, sliced
- 1 tbsp tahini
- 2 large lemon (juice)
- 2 garlic cloves, minced
- 1 tbsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp paprika
- 1 tbsp virgin olive oil
- Salt & freshly ground black pepper
- Preheat the oven on broil position and line a baking tray with parchment paper.
- Place the carrot slices onto the baking sheet. Season with ½ tablespoon of turmeric, sprinkle with one clove garlic (minced), and drizzle some olive oil all over. Season with salt and pepper and put in the oven on broil position for about 20 minutes until tender, stirring often.
- Add the carrots to a food processor together with all the remaining ingredients and mix well. Slowly add 2 or 3 tablespoons of water with the processor turned on in order to obtain a creamy consistency. When ready, taste and adjust the seasoning as needed.
- Pour the hummus into a bowl, drizzle about one tablespoon of olive oil over the top and sprinkle some additional turmeric on top.