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.
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.