LEMONY TURMERIC HUMMUS

by Amy Renee
LEMONY TURMERIC HUMMUS

I am a hummus addict. It’s true. I love all kinds of hummus and eat it every single day. A day without hummus is, well, weird. Just weird. But here’s the thing. Store bought hummus can be quite unhealthy. It might contain genetically modified ingredients and generally has a lot of oil in it not to mention preservatives. So why not make your own? It’s not difficult. And the best part is you can adjust the ingredients according to your preferred consistency, spiciness, whatever you wish.

Lately I’ve been on a turmeric kick. I’ve been adding this magical spice to all kinds of things from oatmeal to cookies to, yep, you guessed it HUMMUS! I’ve made a few different kinds of turmeric hummus including ones with yellow and green split peas. I love them all, but this has to be my favorite version by far. It is, in my opinion, perfectly creamy with just the right amount of spice.

LEMONY TURMERIC HUMMUS

Prep Time: 5 minutes     Cook Time: None     Total Time: 5 minutes     Makes: About 4 cups

INGREDIENTS

  • 2 cans white beans, drained & rinsed
  • 1 can garbanzo beans, drained & rinsed
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons raw, organic tahini
  • 2 teaspoons good quality turmeric
  • 1 teaspoon paprika
  • ½ teaspoon granulated garlic
  • ½ teaspoon salt
  • ¼ to ½ teaspoon fresh ground black pepper*
  • 2 to 3 organic lemons, juiced**
  • ½ cup low-sodium organic vegetable broth

INSTRUCTIONS

Blend all ingredients in a food processor until smooth. Transfer to an airtight container and store in the refrigerator for up to ten days.

*I like more pepper because it tastes delicious and it increases the absorption of curcuminoids (mega nutrient) in the turmeric.

**The lemon juice really enhances the flavor of this gorgeous, golden hummus. If the lemons are small (as organic lemons tend to be) I highly encourage you to use three.

Note: You can sub any of the beans to your preference. You could use all white beans, all garbanzos, butter beans or whatever you like. Many people are intolerant to garbanzos, so you might find that using all white beans or at least most white beans aids in digestion and eliminates or substantially reduces any gastrointestinal discomfort.

I love this golden hummus on sandwiches and wraps, stirred into raw veggie chopped salads, mixed with low-sodium salsa and used as a dressing for salads or simply as a dip for raw veggies or pita wedges. I hope you enjoy it as much as I do.

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