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!
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!
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 canned chickpeas is perfectly ok.
Just in case you have or want to use dry garbanzo beans. What you can do is soak them overnight 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 such a powerful food, and if you haven’t implemented 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.
Let’s 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.
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 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 are packed with amassing properties to nourish our bodies.
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!
*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Food Processor
- 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
- 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.