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Carrot & Turmeric Hummus

  • Author: Serena Poon


2 large carrots, cooked and cooled

1 can chickpeas, drained and rinsed

2 cloves of garlic

Juice of 1 lemon

2 tablespoons tahini

1 teaspoon turmeric

3 tablespoons olive oil

Salt to taste

Pepper to taste


  1. Combine the cooked carrots, drained chickpeas, garlic, lemon juice, tahini, turmeric, olive oil, salt, and pepper in a blender.
  2. Blend until the mixture reaches a smooth consistency.
  3. Serve with crudité or your favorite cracker.