Hummus with turmeric

Turmeric hummus is combining 2 of the healthiest food on earth; chick peas and turmeric. Chickpeas are filled with protein, iron, magnesium (all the necessary propriety of red meat… without it) and Turmeric is on top of the spices with best health benefits list in the world. Turmeric doesn’t taste much, it’s quite a delicate almost inexistent flavour. It is mainly used for it’s color, and health benefits… and since hummus is lacking a little color… let’s brighten it up with turmeric. I used fresh Turmeric for this recipe but you can also use the powdered kind.

Hummus with turmericHumus is so easy to do, and so beneficial for your health, no one should live without it. It’s a perfect lunch with a few slices of bread, a nice salad and maybe some olives. You can do so many versions of hummus; with coriander leaves, spicy cayenne, extra lemon and pepper, beets, etc. This version is a quite traditional one, with an extra Turmeric. It gives it a great bright golden color.

I’ve used to make hummus, right away in the blender… but it wasn’t as smooth as I wanted. Then I’ve saw here and there, recipes saying to boiled them 10 minutes more before blending them, and it’s true… it really helps to make it smooth.

So let’s get that healthy snack going!

Turmeric Hummus

  • 250g pre cooked chickpeas
  • 1 garlic clove
  • 1 (3cm) peeled turmeric bulb or 1 tbsp of turmeric powder
  • 2 tbsp Tahini
  • 2 tbsp extra-virgin olive oil
  • 1 juice of a lime or lemon
  • 1 tsp cumin
  • a few fresh parsley leaves *optional
  • salt, pepper
  1. Boil the chickpeas with the fresh turmeric and garlic for 5-10 minutes
  2. Drain
  3. Blend all the ingredients until smooth
  4. Check the seasonning; salt and pepper
  5. Top with a little olive oil

Serve with flat bread, or baguette. Enjoy!