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We all love hummus, but sometimes the original tahini-chickpea-garlic variety start to feel a little, well, monotonous. "I like riffing on things that are familiar, but presenting them in a new and unique way," says Seamus Mullen, executive chef of Wanderlust Hollywood. "Taking the idea of hummus and making with with carrots and turmeric rather than lagumes creates a delicious and vibrant starter that is incredibly healthy and super tasty."Carrot Hummus with Turmeric
Are you trying this recipe at home? Let us know with #WanderlustKitchen. INGREDIENTS 2 cups carrots, peeled and blanched, cut into 1” pieces 1 clove garlic 1 tsp microplaned fresh turmeric Juice of 2 lemons 1/4 cup water (or enough to process the carrots smooth) 1/2 cup extra virgin olive oil Salt and Pepper Juice and Zest of 1 lemon 2 tbsp toasted sunflower seeds 2 tbsp chiffonade mint Extra virgin olive oil to garnish Sumac to garnish Lemon zest to garnish DIRECTIONS In a food processor, blitz carrots, garlic,and turmeric with water and lemon zest. Add in olive oil. Season with salt and pepper, serve in a small bowl, garnished with sunflower seeds, lemon zest, sumac, chiffonade mint, and a side of crackers. Makes 16 oz Photo by Melissa Ryan•••
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