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Roasted Carrot and Turmeric Hummus

Roasted Carrot and Turmeric Hummus

This Roasted Carrot and Turmeric Hummus served with my absolute favorite chips from Jackson’s Honest is my new go to snack!


A little life update for y’all—I’m sure y’all have noticed I’ve been quiet on here lately—I took a month off from blogging and recipe developing to get creatively inspired again because when the semester ended, I was mentally drained and truthfully, the kitchen was the last place I wanted to be. I took that time to unload and sort through a lot of mental clutter, spend time with amazing friends and family, and worked on being more present in my relationships—both with myself and others. Taking a break shouldn’t be something that brings shame or guilt, rather it should be seen as a way to recharge yourself so you can be your best self in every aspect of your life. This week was the first time I felt inspired in the kitchen and I developed 5 new incredible summer dishes to share with y’all, so stay tuned!

Roasted Carrot and Turmeric Hummus

Serves: 2 1/2 cups 


  • 2 cups chickpeas/garbanzo beans, cooked 

  • 2 large carrots, peeled and sliced in half, length-wise 

  • 2 inches fresh ginger, peeled and sliced into 1/4 inch pieces 

  • 3 cloves garlic (omit if LOW FODMAP)

  • 2 tablespoons tahini 

  • 1 1/2 tsp turmeric 

  • Juice of one large lemon

  • 1.5 tsp cumin (+ more for garnish)

  • 5 tablespoons olive oil 

  • 1/4 cup water from the chickpea cooking liquid 

  • 1/2 tsp fine sea salt + more to taste

  • 1/3 cup cilantro leaves, roughly chopped + more for garnish  


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 

  2. Add the carrots, ginger, and garlic to the baking sheet. Rub 1 tablespoon of olive oil over the vegetables and roast for 20-25 minutes, or until the carrots are soft and tender and the garlic and ginger are nice and golden brown. Remove from the oven and allow to cool. 

  3. In a high powered blender or food processor, add the cooled vegetables along with the chickpeas, tahini, turmeric, lemon juice, cumin, 4 tablespoons olive oil, water, and salt. Pulse until smooth and well combined. Add the cilantro leaves and pulse until JUST combined. 

  4. To adjust the consistency of your hummus, simply add more liquid. 

  5. Transfer to a bowl and top it off with olive oil, cilantro, and cumin. Serve with some Jackson’s Honest Sweet Potato Chips! 


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