Carrot Turmeric Hummus with Veggies

Serves 4 as a snack


  • 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

  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.