I’ve been keeping this recipe under wraps for too long. But for some reason, now feels like the perfect time to share it,
Even though 2014 was full of joyful travels and adventures throughout the country, it wasn’t an easy year “health”-wise. After inconclusive test results, multiple doctor appointments, and a couple hospital visits, I decided to follow my doctor’s (thanks mom!) advice and adopted a diet that required giving up many of the foods that I love most. I dragged my feet through sad bowls of brown rice and carrots, unhappy about not being able to eat ramps in April or sweet peas in May. What was life without apples, avocadoes, or cauliflower? How could I live without chickpeas, lentils, or black beans? I’m a vegetarian, for god’s sake!
As the weeks rolled by, I began to become myself again. I stopped hunching over with pain after every meal, then lying on the floor incapable of moving after a long, stressful workday. I stopped complaining every second. I was finally feeling better. Soon after, I started discovering which foods I could tolerate by listening to my body attentively. I began to understand the importance of specific food’s relationship to my wellbeing, well beyond trends (goodbye almond milk!) I learned that what’s good for you, isn’t necessarily good for me, and consequently accepting it as a frame of mind.
By embracing the ingredients I could eat, I discovered a slew of new and inspiring, recipes such as Shakshouka, Date and Honey Coconut Ice Cream, and this beautiful, bright, carrot hummus.
Carrots happen to pair beautifully with the nutty aromas of tahini and the earthy notes of cumin found in traditional hummus. Spiked with a whole clove of garlic, fresh turmeric, and lemon juice, this hummus is spicy, aromatic, and zesty: every bite a perfectly delicious mix of belly warming flavors that marry beautifully with avocadoes and toast.
Follow your gut, try this hummus, and fall in love!
Makes about a cup
Cook time 50 minutes
- 1 lb. carrots (about 6-8, size depending)
- 2 tbsp. olive oil, divided
- kosher or sea salt, divided
- 1 clove garlic
- 1” knob fresh turmeric
- 1 tbsp. tahini
- ½ tsp. ground cumin
- Juice ¼ lemon
- ¾ cup water, more or less
Preheat oven to 450 degrees Fahrenheit. Wash and peel carrots. Cut into one inch pieces. Place in a baking sheet with one tablespoon of olive oil and a pinch of salt. Toss until evenly distributed. Place in oven and roast for 35-40 minutes, or until tender. Transfer cooked carrots into food processor. Add one tablespoon of olive oil, salt, peeled garlic clove, fresh turmeric, tahini, cumin, juice of lemon and half of the water. Add more water if hummus is dry. Pulse until smooth.
Serve as you would hummus. With vegetables, atop bread with avocado, or any other delicacies your mind can dream of.