Roasted Carrot Hummus with Turmeric and Bee Pollen

Roasted Carrot Hummus with Turmeric and Bee Pollen #vegan #hummus #turmeric

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 34 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

24 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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