Carrot Hummus
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  • ½ c Dried chickpeas (soaked overnight, drained, rinsed and simmered with a sheet of kombu) (or 1 can of chickpeas)
  • 1½ c Carrots, chopped up and roasted until tender (20-30 minutes at 350*F)
  • 2 Tbsp Fresh Ginger, roughly chopped
  • 1 tsp Dried Turmeric (1 Tbsp if fresh)
  • 1 Tbsp Tahini
  • 3 Garlic cloves
  • 3Tbsp Extra Virgin Coconut oil
  • ¾-1c Water
  • ½ tsp Black Pepper (for better turmeric absorption)
  • Sea (weed) salt to taste
  1. Put all of the ingredients except for the water into your food processor.
  2. Blend up, adding the water as needed, until desired smooth-ness.
  3. *Note: The coconut oil will tighten up the hummus once refrigerated (because coconut oil hardens at cooler temps). Either add a little extra water when you make it if you know already that you will be eating it right out of the fridge, or bring it to a warm (microwave-free) room temp before serving it. You could also use extra virgin olive oil in it's place, but the coconut oil flavour is at home here, and that rarely happens.
Recipe by The Crushing Cancer Kitchen at