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



First off: I was so inspired learning about Seamus’ personal transformation through food and exercise. His journey took him from a near-death experience in the ICU as a result of poor lifestyle choices and autoimmune disease, to completely recalibrating his diet to focus on real, whole foods that have healed his body and mind. When you meet Seamus today, he’s fit, happy, and brimming with confidence. (At the Goop party in Aspen, Gwyneth introduced him as the most eligible bachelor in America, and ladies: I’m inclined to agree.)

Having the new KitchenAid 7 Cup Food Processor was clutch in recreating Chef Seamus’ recipe since it saved me from having to chop garlic (not my favorite kitchen task) and processed all the ingredients together into the perfect blend – I like mine mostly smooth with a few chunky flecks of carrots and turmeric still visible.

The feed tube also made it easy to slowly drizzle in the olive oil to fully emulsify the hummus and achieve that perfect texture. I feel like the secret to making this and other healthy recipes more often is having the right tools to make the whole process more enjoyable and having this one made the whole experience much more seamless, which is something I have come to expect from all my KitchenAid appliances. The bowl is leak-proof and 1-click, meaning I don’t have to mess with twisting it in place, and the bowl, lid, and blade are dishwasher-safe, which equals easy clean-up which equals me actually having fun making this hummus. It’s just so much easier to use, clean and store.


So gorgeous, right? For all you Whole30 peeps out there, this hummus is perfect since it’s bean-free, sugar-free and subs in fresh veggies instead of chips or crackers (ie also grain and gluten-free!). It’s truly a snack you can feel great about eating and that will make you feel great as you power through your afternoon.

Last weekend I headed to the farmer’s market and stocked up on all the gorgeous and colorful summer produce I could get my hands on, and it came together for a board that was perfect for pre-dinner party apps. Cheese board? Who needs it when you’ve got a display like this. Read on for the recipe…

Carrot Turmeric Hummus with Veggies

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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