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Camille Styles

From Camille's Kitchen

This Carrot Turmeric Hummus Is Your New Healthy Snack Solution

July 11th, 2018

You guys, I’ve recently come to the bummer realization that my stomach doesn’t really love it when I eat beans. I have a feeling that some of y’all can identify, and although beans can be great for many people (fiber and plant-based protein!) lately I’m not sure if those bloated feels I get really outweigh the benefits. SO, imagine my delight at Food & Wine Classic in Aspen earlier this month when Chef Seamus Mullen busted out this Carrot Turmeric Hummus at the KitchenAid cooking school that is not only legume-free, it’s packed full of antioxidant-rich veggies, spices, and is also stunningly gorgeous (bonus points!). Thankfully he shared the recipe that is ridiculously easy to mix up in KitchenAid’s 7-Cup Food Processor (the brand partnered with us for this post) which makes quick work of all that chopping. Read on to see how it comes together faster than you can say “workday snack”.

photos by Hannah Haston

Carrot Turmeric Hummus with Veggies

Homemade Carrot Turmeric Hummus Recipe without Tahini or Beans - #Whole30 approved!

Serves 4 as a snack

Ingredients

  • 2 cups chopped carrots
  • 1 garlic clove
  • 1 tsp. grated fresh turmeric
  • 2 lemons
  • ½ cup extra-virgin olive oil, plus more for serving
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. hulled, unsalted sunflower seeds, toasted
  • 2 Tbsp. sliced fresh mint leaves
  • Sumac
  • Vegetable Crudités, for serving

Instructions

  1. Fill a large bowl with ice and water.
  2. Bring a small saucepan of water to a boil.
  3. Add the carrots and cook until crisp-tender.
  4. Drain and immediately transfer to the ice water. When cool, drain again.
  5. Transfer the carrots into the 7 Cup KitchenAid Food Processor and add the garlic, turmeric, the zest and juice of 1 lemon, and ¼ cup water. Blitz until smooth.
  6. With the machine running, add the olive oil in a steady stream. Season with salt and pepper.
  7. Transfer to a serving bowl and top with the sunflower seeds and mint.
  8. Zest the remaining lemon directly on top, drizzle with olive oil, and sprinkle with sumac.
  9. Serve with crudités.

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