Planning a Day in the Sun? Carrot Hummus Can Help Protect Your SkinDid you know the beta-carotene and phytonutrients found in carrots help protect against sunburn? Although you might not want to rely on carrot hummus as a foolproof sunscreen alternative, you will absolutely have less of a chance of burning your skin if you eat it on a “sun” day.
Edible Sun Protection!Our whole family has light skin, hair and eyes and we can all burn rather easily if we aren’t careful. But for years now I have made sure we eat sun-protecting foods whenever we spend a day in the sun (living in south Florida, this happens a lot!) A number of different foods act as “edible sunscreen” (including green tea and chocolate), but I have always found carrots to be one of the most effective. In the past, I have often made this sun-protecting Carrot Smoothie recipe on boat days, but the carrot hummus is much better for a BBQ.
Dress It Up or Play It DownJust like any hummus, this carrot all-vegetable-hummus is incredibly versatile. Pack it on a picnic, or serve it as an appetizer on a party platter. I actually first made the hummus this past weekend for a dinner party. I served it with wine on the cheese board along with some olives, grapes, assorted nuts and dried fruit. It was a huge hit for our dairy-free guests! It actually has a lot more flavor than conventional chickpea hummus. Mary’s Gone Crackers brand. They have both whole grain as well as gluten-free seed crackers. Not only are they super healthy, they really are very tasty too. My favorite is the Chia & Hemp Seed one!
Made with just 6 ingredients, this carrot hummus recipe is packed with flavor and nutrients. And the vibrant orange color is beautiful on any party platter!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 1x
- Add the steamed carrots, tahini, lemon juice, garlic and turmeric to a food processor. Process for 1 full minute, or until mixture is smooth and creamy. Season with salt and pepper to taste.
To make steamed carrots, place a steamer basket in a saucepan filled with about 2 inches of water. Bring the water to a boil, add the carrots, cover and steam for about 5 minutes, or until fork-tender.