Carrot and Turmeric Hummus


Recipe by Sarah of Salubrious RD 

Serves 6


1 tsp olive oil
1 can (15 oz.) garbanzo beans
2 tbsp lemon juice
1⁄2 tsp ground tumeric
1⁄2 tsp salt
1 tsp minced garlic
3 tbsp extra virgin olive oil
1 tbsp water

Preheat oven to 425 degrees F.

Drain Libby’s® Sliced Carrots and pour onto baking sheet, tossing with 1 teaspoon olive oil. Roast for 10 minutes. Remove from oven.

Combined roasted Libby’s® Sliced Carrots, garbanzo beans, lemon juice, turmeric, salt and garlic in food processor.  Pulse until all chunks are gone and drizzle in extra virgin olive oil. If consistency is not thin enough, drizzle in water, 1 tablespoon at a time.

Remove from food processor and serve immediately or store in refrigerator for up to 3 days