Turmeric Hummus

Hello beautiful souls!

It has been a busy weekend so far…on Saturday I’ve completed 2 years as a vegetarian (yay!) and I had some friends over to enjoy some vegan treats and do some craft. Annnnd most importantly, it has been a busy weekend in the kitchen. I gave it a go on my trial on making bread…and it was a pretty good start (probably for another post).

However, you can’t eat a fresh, warm pita bread without a dip to go with it, right? So I had to make my favourite dip (EVER), Hummus. I love how quick and easy is to make this thing, seriously. Just throw a few ingredients in a food processor, give it a whiz, taste it and done.
It’s a perfect match for breads, crackers, falafel, salads and well, pretty much everything you like. My boyfriend was tempted to eat it with a spoon…which is totally reasonable, I should add.

Also, hummus is the type of dip you can improvise with and it will always turn out great.
But what I love about this version is the Turmeric really. Turmeric is finally getting the good reputation it should have. It’s such a great spice, not only for curries, but for everything in between juices to desserts…the bright colour lends a beautiful hue for dishes but it’s glory it way beyond the looks. This ancient root has been used in the Chinese and Indian cultures for centuries as a powerful anti-inflammatory and great anti-oxidants properties. So whenever I have the chance, I add it to my cooking. And so should you 😉

So here it is, the easiest recipe I’ll post in this blog:

5 from 1 reviews

Turmeric Hummus

 

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Prep time

15 mins

Total time

15 mins

 

Quick version of a classic with a delicious addition of Turmeric.

Author: Eat Yourself Green by Larissa

Recipe type: Snack

Cuisine: Middle Eastern

Ingredients

• 1 can of Organic Chickpeas (drained)
• 1 tbsp of Organic Tahini
• 1 clove of Garlic
• Juice of half a lemon
• 1 tsp of Turmeric
• Pinch of Himalayan salt
• Organic Olive Oil (till you obtain desired texture)

Instructions

1. Add all the ingredients in a food processor (I use my Ninja blender) in the order above.
2. Whiz it up until all is smooth and add more olive oil if necessary.
3. Serve it or keep it in a sealed container for up to 1 week.

3.5.3208

Enjoy it!

Peace and love,

Larissa x

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