This turmeric carrot hummus dip is perfect as an afternoon snack with your favorite veggies or chips or as a yummy spread for your sandwiches, omelets or over zoodles. Paleo, gluten free, dairy free, vegan and so easy to make! Ready in just a few minutes!
The past few weeks have been absolutely crazy. Opening a gym, getting up at 3:50 am each day, encouraging and training hundreds of people a day. It’s quite a life adjustment and I’m just barely finding the energy to type this post for you. But I just had to share this recipe, it’s so good!
If you didn’t already know, I’m kind of obsessed with hummus inspired dips that are paleo friendly. Why am I so crazy about this? Well Dave doesn’t tolerate chickpeas very well and easy a mostly paleo diet. I also strive to get in as many veggies a day, and paleo hummus dips are a great way to do that! Have you tried my spicy kale artichoke dip, my paleo avocado zucchini hummus or my pesto zucchini hummus?
This turmeric carrot hummus dip is the perfect snack. Full of vitamins, minerals, anti-oxidants, inflammation reducing ingredients and it tastes amazing! I’ve made this recipe 4 times in the past 2 weeks. Yes, it’s that good! Even Dave loves it, and he’s not always the biggest fan of my crazy dips! I have found that I have to take a few minutes during the weekend and prep some easy healhty snacks or I don’t seem to eat at all or find myself eating right out of the almond butter jar with a spoon. Whoops! This dip only takes a few minutes to make and can easily be doubled!
I actually really love this turmeric carrot hummus dip over my eggs and veggies in the morning. Topped with avocado, the slightly smoky, slightly tart carrot hummus dip is the perfect compliment to eggs and veggies! And I’ve learned that dips can be a great way to sneak in veggies for the kids! This dip might not be their favorite, but you could easily add ranch flavors instead! Be sure to add the turmeric though for all those anti-inflammatory and additional antioxidants!
For this recipe you will need a high speed blender or food processor. If you have been reading for awhile you know I absolutely can’t live without my food processor. From cauliflower rice to homemade energy bites, it helps make every meal a little bit easier! I think I will make the butternut squash risotto this evening, since I’m craving all the flavors of fall, even though it’s so hot here in Austin!
- 3 cups organic carrots, chopped and steamed
- 1 lime, juiced
- 1 tbs. olive oil
- 3 tbs. hemp hearts
- 1-3 tbs water
- 1 tsp garlic powder
- ½ tsp. cumin
- ½-1 tsp turmeric
- 2-3 tbs. chopped cilantro
- Steam the carrots and allow them to cool slightly.
- Add the steamed carrots to the food processor with the lime juice, olive oil, hemp hearts and 1 tbs. water. Process until smooth.
- Add the remaining ingredients as well as any additional water needed and process until combined until you get the desired consistency.
- Serve at room termperature or chilled
What about you?
- What is your favorite way to eat carrots?
- Do you ever make non-traditional hummus?
- Have you ever been to Burn Boot Camp before?