This hummus is downright gorgeous. I mean look at the color! Not to mention it's loaded with anti-inflammatory goodness from the turmeric + protein, fiber, and healthy fats.
Have you made homemade hummus before? If you have a blender or food processor, it's literally the easiest thing. And, it's so much tastier, not to mention cheaper than pre-packaged brands.
As with anything homemade vs. store bought, you control the ingredients. Not a fan of garlic, remove it. Want a little more kick? Add some extra cayenne. That's how this turmeric version came into existence. I wanted to amp up the health benefits of my traditional hummus recipe for a workshop I was hosting. Now, this is almost the only hummus I make!
Makes 1 1/2 cups
1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup warm water
1/4 cup runny tahini
1 Tbs. olive oil
Juice from one lemon
1 clove garlic, chopped
1 tsp. ground turmeric
1/4 tsp. ground cumin
Salt and pepper to taste
Place ingredients in blender or food processor and blend until smooth and uniform, scraping down the sides as needed. Taste and adjust seasoning to your liking - more salt, pepper, lemon, etc.
Transfer to a serving bowl and drizzle with additional olive oil. Serve with chopped vegetables.
Hummus will keep well in the fridge for up to one week.
Note: For traditional hummus, omit the turmeric and only add a pinch of cumin.