I love everything about hummus. It’s such a delicious and healthy way to add flavor to any meal! I love eating it as a snack with baby carrots and crackers or mixing it in a salad as a dressing substitute.
Since its main ingredient is chickpeas, hummus is full of protein and fiber. Sometimes we get it from the store but, as everything else, it can be full of preservatives (my favorite brand is Roots… All natural!)
It’s always better to make your hummus at home and the fun part is that you can play with different ingredients and make your own version of this versatile dip. This recipe in particular is delicious, a bit spicy and it’s packed with anti-inflammatory powers thanks to the turmeric!
Serves: 4 Prep Time: 15 min. Cooking time: - Total: 15 min.
1 15 OZ. can chickpeas/garbanzo beans
¼ cup tahini
Juice of 1 lemon
1 big piece of turmeric root (about 3 inches long)
1 garlic clove
5 tbsp. water½ tsp. paprika
1 tsp. sea salt
¼ tsp red pepper
Peel and chop the turmeric root.
In a food processor mix the lemon juice, tahini and turmeric until well combined.
Add the rest of the ingredients to the food processor and mix until you have the perfect creamy hummus consistency.
P.S. as beets, turmeric will stain your whole kitchen, clothes and hands so handle it carefully!