Name: Turmeric Recipe
Prep time: 10 min
Cook time: 5 min
Ingredients: 270 g Chickpeas (1.5 cup); 55 g Tahini (1/4 cup); 55 g Olive oil (1/4 cup); 2-3 cloves Garlic; 1 t Salt; 1/4 t Black pepper; Zest of one lemon; Juice of half a lemon; 2 tbsp Water (Optional); 1/2 t Turmeric powder, or 1-2inches fresh turmeric

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Turmeric Hummus has become a staple in my home. I don’t even think about it, I just make a new batch as soon as I’m done with the previous one.

Hummus is one of those foods that is so versatile. You can make it so many ways and eat it so many ways, you can never get tired of it. I have been making my own hummus for a very long time. Some will ask… But why not just buy it? Well… Why not just make it?

If I can make something from scratch, I’ll do it.

It feels good to make things yourself, to know exactly what went into it. I can make it the way I like it, I can change it if I want to. And learn something along the way. Even if it doesn’t turn out right the first time, do it again till it does.

Practice is the best teacher!

Bowl with turmeric hummus and crackers in the bowl and on the table, yellow napkin under the bowl, small wooden bowl with garbanzo beans and some scattered on the table, small wooden bowl with turmeric powder and a wooden spoon on the side with turmeric on and off the spoon.

But let me assure you this recipe is very easy to make. Even if you never cooked before, you can definitely make it and love it!

All you need is a food processor or a blender and a few ingredients.

As I said, I like doing things from scratch and the chickpeas I use are usually dry. This means I need to soak and cook them first before I make the Turmeric Hummus. But you definitely don’t have to do that if you don’t have dry garbanzo beans.

Using caned chickpeas is perfectly ok.

Bowl with chickpeas, two garlic cloves, ramekin with olive oil, ramekin with water, salt in a jar with a lid on the side, measuring spoon with black pepper, measuring spoon with turmeric, lemon, little bowl with tahini and a wooden spoon.

Just in case you have or want to use dry garbanzo beans. What you can do is soak them over night and then boil them for about an hour, or till tender.

I wanted to share this Turmeric Hummus recipe because is one I do most of the time. Plus the only difference from regular hummus, is the added turmeric.

I just love the health benefits this beautiful root has. It’s a such a powerful food, and if you haven’t implement it in your diet, I highly recommend you do.

I’m adding it to my eggs every morning, I love making turmeric lattes, and include it in many recipes like this Turmeric Hummus.

Lets refresh on some of the Turmeric benefits:

Anti-inflammatory and Antioxidant properties (1)

May protect against Heart disease.

Turmeric may prevent and treat Cancer.

May help treat or prevent Diabetes.

May help delay or reverse Alzheimer’s Disease.

It can also improve Skin Health.

And so on…

As you can see, there is no reason not to include turmeric as part of your diet.

Now back to the recipe.

Food processor with chickpeas, tahini, black pepper, turmeric powder, garlic cloves, lemon zest, salt. — Add all the ingredients to the food processor or blender.

Food processor with blended hummus — Add all the ingredients to the food processor or blender.

And there you have it. Turmeric Hummus. Can’t be any easier!

Also, to get the most of the turmeric benefits, it’s suggested to always take it with a bit of black pepper, as it increases the powerful benefits of the curcumin, which is the active ingredient in turmeric.

But let’s not forget about the other ingredients and their benefits in this recipe.

Chickpeas. Tahini. Garlic. Lemon. Olive oil.

All these beautiful yummy simple foods that are packed with amassing properties to nourish our bodies.

Bowl with turmeric hummus, yellow napkin under the bowl, garlic head to the side and a lemon, wooden bowl with turmeric powder and a wooden spoon on the side, turmeric powder sprinkled of the spoon, bowl with garbanzo beans and some on the table.

Eating hummus doesn’t have to be done only with pita or carrots. You can sub it for mayo, or just add it to your sandwich. Use it as a dressing. Top it off on some baked potatoes, french fries dip, and etc. So many options!

Tell me if you have any special way of eating hummus or using turmeric. I would love to hear how people like to enjoy their food!

Leave a comment below, or tag me on Instagram or Facebook. I’m always open for a chat.

Bowl with turmeric hummus, yellow napkin under the bowl, small wooden bowl with garbanzo beans, small wooden bowl with turmeric powder and a wooden spoon on the side with turmeric on and off the spoon, garlic head and a lemon

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5 from 1 vote

Turmeric Recipe

Delicious, versatile, and packed with nourishing ingrediets. Best Turmeric Hummus recipe!

Course Appetizer, Snack, spread

Cuisine International

Keyword healthy, hummus, turmeric

Prep Time 10 minutes

Cook Time 5 minutes

Author Milena M

Equipment

Food Processor

Ingredients

270 g Chickpeas 1.5 cup
55 g Tahini 1/4 cup
55 g Olive oil 1/4 cup
2-3 cloves Garlic
1 t Salt
1/4 t Black pepper
Zest of one lemon
Juice of half a lemon
2 tbsp Water Optional
1/2 t Turmeric powder, or 1-2inches fresh turmeric

Instructions

In a food processor or blender add all the ingredients, except the water.
Blend till smooth
If its too thick you can add the water.
Save in a jar or container of your choice. Keep it in the fridge for up to 10 days.

Notes

You can add the water after you bland everything. If you like it a little bit on the thicker side then you don’t have to add the water. It really depends on the consistency you prefer.