Carrot & Tumeric Hummus
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This is one of the easiest snack recipes to make but so full of flavour and delicious. Making your own is so simple that you’ll wonder why you spent so much on pre-prepared stuff!
Coming up with interesting combinations of hummus is anybody’s ballgame. You don’t even need to know how to cook, you just need to be creative and not afraid to create something bad!!
I made this variation whilst doing some private cooking for a client that was recovering from a brain tumour. He and his wife had really been through the ringer with endless operations, chemo, radiotherapy and of course all the emotional distress. So they really needed some healing nourishing cooking to replenish their energy, their hearts and souls.
I wanted to bring in certain ingredients into the dishes I made for them that had specific healing qualities for cancer and turmeric is one of them.
Tumeric contains curcumin, a powerful anti-inflammatory and extremely strong antioxidant plus it’s a natural anticeptic and antibacterial agent. It also has a positive reputation for helping prevent the spread of cancer cells. Although, for this purpose, you would need a very concentrated amount in the form of turmeric extract or pure turmeric root.
But in this case my client wanted delicious food he could enjoy that would also be supportive to his healing. So that is what I went for!
If you are going to use raw carrot in it like I do then I would advise you make it in a powerful blender like a vitamix or food processor or a nutribullet. If you only have a hand blender or something less powerful then steam the carrot for a few minutes so that they are a little soft or cut it into very small pieces so it easily blends.
- 1 Can Organic Chickpeas
- 1 Medium Carrot (Cut into small pieces)
- 1 Garlic Clove (finely chopped)
- 2 Spring Onions (finely chopped)
- 2 Heaped Tbls Tahini Paste
- 1 Lemon Juiced
- 1-2 Tsp Tumeric Powder
- 2-3 Pinches of Sea Salt
- 1 Grind of Black Pepper
- 1-2 Tsp Tamari or Shoyu
– Add drained chickpeas and the remainder of all the ingredients (using the smallest quantities of sea salt, tamari/shoyu and turmeric) into a high powered blender or food processor
– Blend until creamy. If it is too thick and needs more liquid just add a little water or juice from the canned chickpeas until it is the right consistency. Add the liquid a little at a time as if you add too much liquid it is difficult to fix
– Once you have a creamy hummus texture then taste it. Does it need more seasoning? If yes add the remaining salt, tamari and turmeric powder and blend again
Voila! It is done!
Enjoy with my Z’atar & Caraway Seed Vegan Crackers