Unless you’ve been living under a rock, you’ve probably heard about the many health benefits of turmeric. It’s like the superfood of spices. So apparently, we all need more turmeric in our lives. Courtney and I have been brainstorming some creative ways to dish up more turmeric, that’s how this roasted carrot and turmeric hummus was born. Just a forewarning that this stuff is goooood.
Only amazing things can come from roasting carrots, right? I mean a carrot is just a carrot…not too exciting in my opinion. But, when you roast a carrot it begins to ooze with a sweet caramel flavor that is to die for.
Couple the roasted carrot flavor with the deep orange and ginger flavors of turmeric and it’s a match made in heaven. You guys, I’m telling you… this hummus is on another level good and it’s such a unique taste. You will love it!
You can serve this roasted carrot and turmeric hummus up with your favorite veggies or chips, or you can take 5 minutes and toast up some crispy lavosh. Just brush the lavosh with some olive oil and sprinkle with S&P, toast in the oven for about 4 minutes and break apart into pieces.
Check out another one of our favorite recipes featuring turmeric. Roasted Cauliflower with
Turmeric, Dates & Pine Nuts. Now you have no excuse to not get on the turmeric bandwagon with these awesome recipes!
http://www.goodthymekitchen.com/roasted-cauliflower-turmeric-dates-pine-nuts/
- 5 medium carrots, peeled
- 2½ Tbsp good quality olive oil, divided
- ½ C garbanzo beans, drained and rinsed
- 2 Tbsp tahini
- 1 clove garlic
- 1 tsp turmeric
- ½ medium lemon, juiced
- 2 pieces lavosh
- kosher salt & cracked pepper
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drizzle 1 tsp olive oil over carrots and toss to coat. Sprinkle with kosher salt. Roast for 30 minutes, remove from oven and allow to cool.
- Turn oven down to 400 degrees. Brush lavosh with 1 tsp olive oil. Sprinkle with S&P. Place directly on oven rack for 4 minutes. Remove from oven and break into chip-size pieces. Set aside to serve with the hummus.
- Add roasted carrots to a food processor and pulse until smooth. Add garbanzo beans, tahini, garlic, turmeric, lemon juice and remaining 2 Tbsp olive oil. Pulse until completely incorporated and smooth. Season with S&P to taste.
- Serve alongside crisly lavish. Drizzle hummus with additional olive oil if desired.
karen sondeno says
I have made this recipe several times as the colorful center to a veggi tray. Everyone loves it and asks for the recipe. This is my favorite dip/spread! Thank you for sharing it.
Kari & Courtney says
We are so happy you love it, this recipe is one of our faves as well!!! Thank you for sharing!