Carrot hummus with turmeric is a delicious savory dip that pairs well on a vegetable tray, with crackers, bread, or as a salad topping. This carrot hummus is easy to make in a blender or food processor and takes under 10 minutes to prepare from start to finish.
What is hummus?
Hummus is often used in Greek, Indian and Mediterranean dishes. It is a blend of chickpeas, tahini, garlic, lemon, and a variety of spices. It is common to incorporate a wide variety of flavors into hummus recipes by adding vegetables and other spices. Hummus can be enjoyed as a dip for crackers, breads, vegetables, and even as a salad dressing.
Which kind of beans are used to make hummus?
Are the beans used in hummus chickpeas or garbanzo beans? Why do they have two different names? Real Simple has a great explanation of the difference between chickpeas and garbanzo beans on their website:
“The honest answer—there’s no difference between chickpeas and garbanzo beans. They’re just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn’t come from chickens at all—it’s an evolution of the plant’s Latin name, cicer arietinum. And garbanzo likely comes from the Basque name for the plant: garbantzu.”
Do you need to boil or soak the chickpeas?
If you are using dried chickpeas, you will definitely need to soak them overnight to soften. I personally like to used canned chickpeas for efficiency. I hate to say it, but I don’t often premeditate making hummus and am usually flying by the seat of my pants. It’s helpful to have canned chickpeas ready to use at any given moment. There is no need to boil or soak canned chickpeas prior to making carrot chickpea hummus.
How long does homemade carrot hummus with turmeric last in the fridge?
Hummus will last in the refrigerator for up to one week. If possible, it is best to consume hummus within 2-3 days of making it.
How should I store my homemade carrot hummus?
Refrigerate homemade hummus at 40 degrees fahrenheit to maintain optimal freshness. I believe most foods also maintain freshness best in a glass container. Glass containers are non porous and allow for an airtight environment. Plastic containers on the other hand, are porous and breathable which reduces the ‘shelf life’ of the food.
Carrot Hummus with Turmeric
Notes
Here are kitchen tools I find essential in making carrot hummus with turmeric:
Vitamix Professional Series 750 Blender
Tamper
Citrus Squeezer
Measuring cups
Spatula
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Ingredients
- 1 can garbanzo beans
- 1/2 cup tahini
- 1 garlic clove
- Juice from 1 lemon
- 1/4 cup avocado oil
- 1 tsp salt
- Pepper to taste
- 1tsp cumin
- 1/4 cup water
Instructions
- Using a high speed blender or food processor, add all ingredients and blend until smooth. It’s that easy!
Nutrition Facts
Carrot Hummus with Turmeric
Serves: 12
| Amount Per Serving: 1/4 cup | ||
|---|---|---|
| Calories | 153 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat 1g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 305mg | 12.7% | |
| Total Carbohydrate 12 | 4% | |
| Dietary Fiber 3 | 12% | |
| Sugars 3 | ||
| Protein 4 | ||
| Vitamin A 2347IU | Vitamin C 96mg | |
| Calcium 34mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
LeeAnn Neumann | Chucktown Art
Carrot hummus with turmeric images
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About the author
LeeAnn Neumann is a mom of 4 boys, guitarist wife, cat lady, wannabe yogi, Peloton addict, home chef, pizza eater, who walks everywhere, listens to music all day, sourdough baker, kombucha brewer, developing a green thumb, professional photographer, artist, and potter living in Charleston, South Carolina. LeeAnn connects all the dots while coloring outside the lines. You can find more by LeeAnn at www.leeannneumann.com and www.chucktownart.com.
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