Do you love hummus? I actually haven’t eaten hummus in quite some time(chickpeas aren’t always my friend)- however, I was at an event recently and they served turmeric hummus and it was basically the best thing EVER! Obviously it got my brain spinning about what other flavour combinations I could come up with at home. I really like the introduction of turmeric to hummus. It seems to fit so perfectly with the tahini and chickpeas without being overpowering as turmeric sometimes tends to be. Around here it is the beginning of seasonal allergy time so I decided to sneak some bee pollen in the mix as well. To round things out I blended it all with some roasted carrots.
With spring creeping in slowly in Toronto I think I am ready to say goodbye to the roasted root vegetables. They have served me well for the majority of the winter (basically from October until May I have been living off of root vegetables- you too?). I bid adieu to the roasted carrots and to winter and happily welcome warmer weather and colourful food!
If you want something that is:
loaded with nutrition- hello anti-inflammatory turmeric and bee pollen!
then look no further. Are you ready to give it a go?
If you cook your own beans and chickpeas then use those, otherwise you can use canned chickpeas in this recipe. Try to find a local bee pollen but if you can’t check out Harmonic Arts. They always have very high quality products. I used a blender and a tamper but a food processor works just as well.
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Roasted Carrot Hummus with Turmeric and Bee Pollen
A wonderful twist on hummus that includes anti-inflammatory turmeric and immune boosting bee pollen! A great snack to have on hand for toast and eggs, veggies or your favourite crackers.
- Prep Time: 20 minutes
- Cook Time: 40 min
- Total Time: 1 hour
- Category: snack
- Method: roasting/blending
- Cuisine: Vegan
1.5 cups chopped carrots (about 3–4 medium carrots)
2 cups cooked chickpeas
2 cloves of garlic, chopped
3 tbsp lemon juice
3 tbsp tahini
1 tsp ground turmeric
1 tsp bee pollen
3/4 tsp sea salt
4 tbsp olive oil
2–4 tbsp water or chickpea water
1/4 tsp paprika
black pepper to taste
garnish options: extra bee pollen, cumin seeds, coriander seeds,
Preheat the oven to 400 degrees F. Place the carrots in an oven safe dish and toss with olive oil/avocado oil and salt and pepper. Place in the oven and roast for 33-40 minutes stirring halfway.
Once the carrots are roasted, remove and let them cool slightly.
Add all of the ingredients except the water to a food processor or high speed blender. Process adding water one tbsp at a time until you reach your desired consistency.
Serve with a drizzle of olive oil and spices on top.
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