Recipe: Carrot Hummus With Turmeric

An exciting and super-healthy riff on everyone’s favorite snack

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season's recipes by signing up here.


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


Hungry for more from the Wanderlust Kitchen?

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.