Curried Orange & Ginger Carrot Hummus
The season of celebration is here, and with it come weekends full of good times and great food. As a veteran clean eater, I know firsthand that get-togethers are one of the biggest challenges for healthy eaters. I have woken up far too many times feeling guilty about what I ate the night before. During the holiday season, the last thing I want is to erase a week of healthy eating and regular exercising with a processed foods feast on the weekend.
Thankfully, it doesn’t have to be that way. After a year of not knowing what to eat at many parties, I figured out a solution. All I have to do is to bring something wholesome to share and munch on! I love to bring a filling dish that’s loaded with fiber, healthy fats and protein. Ideally, it should be something that can be prepared quickly, transported easily and doesn’t cost an arm and a leg.
Hummus seems like a natural choice. I love this chickpea dip for its high fiber and protein content, and by coming up with different flavor combinations, I can make hummus a new experience every time.
This curried orange and ginger carrot hummus takes only 10 minutes to make from start to finish. A hint of spicy curry powder and ginger pair beautifully with naturally sweetened orange juice and carrots, which provide vitamins A and C, beta-carotene, antioxidants and a load of anti-inflammatory properties.
Using Bio-K+ in place of water helps not only with the hummus’ creamy consistency, but also adds a healthy dose of probiotics. Appetizer with benefits? Yes, please! Furthermore, probiotics help balance the gut’s flora, which can reduce symptoms of gas and bloating that might come with eating a few too many chickpeas. You’ll need it – this curried hummus is so good it will be hard to stop dipping! Bio-K+ also adds a necessary tang traditionally achieved with lemon juice in hummus recipes.
So, stock up on chickpeas, Bio-K+ and holiday cheer. This hummus with benefits is a proven crowd pleaser!
1 14 oz can of chickpeas, rinsed & drained
1/4 cup orange juice
1/4 cup tahini
2 tbsp extra virgin olive oil
2 bottles Bio-K+ Original
1 large carrot, peeled and cubed
1 small garlic clove
1/2 inch cube of fresh ginger
1 tsp salt
1/2 tsp curry powder
Ground black pepper, to taste
In a powerful blender, add all ingredients and process until very smooth. Blend the hummus until fluffy and whipped. The longer you process and the more powerful your machine is, the smoother your hummus’ consistency will be.
If using a food processor, start with 1 bottle of Bio-K+ and add later to adjust the consistency if necessary. Pause and scrape down the walls with a spatula.
To serve, transfer to a serving bowl, drizzle with extra olive oil and sprinkle with curry powder and pumpkin seeds.
Using a blender yields very fluffy and thick hummus. If you make your dip in the food processor, it will have a coarser texture.
Serve with whole grain crackers or easy-to-dip vegetables like celery sticks, baby carrots, zucchini or cucumber slices, snap peas, grape tomatoes or radishes.
Refrigerate in an airtight container for up to 1 week. Do not freeze.
Did you try this recipe? Let us know in comments below! For more healthy inspirations, join our community. Click here to find the closest point of sale. Contact us or find us Facebook on and Instagram.