Carrot Hummus with Turmeric--Bright and Flavorful!

Eating healthy is a lot about the adventure of trying new combinations of foods or using a well known food in a different way. Someone gave me the idea to try out carrots as a way to make hummus. It struck me as fun and fresh as well as a great way to add in more veggies. Then I thought about the spices to use.

Turmeric is a great spice to use with carrots. It is also considered wonderful for our health. It has powerful anti-inflammatory effects and is a strong antioxidant. It is also linked to improved brain function and lowered risk of heart disease. And as if this wasn't enough, it can help with depression, arthritis, and delayed aging. What's not to like!?

This dish passes the Livliga test: healthy ingredients, visually appealing and tasty!

Carrot Hummus with Turmeric

Ingredients

• 2 cups carrots, peeled, cut into 1inch pieces

• 1 clove garlic

• 1 teaspoon turmeric (try fresh if you can find it…Whole Foods has it)
• Juice of 2 lemons
• Zest of 1 lemon (about 2 tsp)

• ¼ cup water (or enough to process the carrots smooth)

• ½ cup extra virgin olive oil
• Salt and Pepper

• ½  Tablespoon toasted sunflower seeds to garnish

• ½ Tablespoon mint, thinly sliced to garnish

• Paprika to garnish
 (optional)
• Lemon zest to garnish

Directions

1. Blanche/Steam carrots for 5 minutes.
2. In a food processor add carrots, garlic, and turmeric with water and lemon juice and lemon zest.     Process until smooth. Add in olive oil. Season with salt and pepper.
3. Serve in a small bowl, garnished with olive oil, mint, sunflower seeds, lemon zest and a dash of paprika.

Makes: 2 cups.
Serves: 16; serving size ⅛ cup.
Calories: 70 calories per serving.

Serve with cloud bread and/or crackers, cucumber and jicama. Great for backyard barbecues, picnics and potlucks.