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