Turmeric hummus is great dip to snack on, to have it on a slice of sourdough in the morning or even as a side with salad for lunch. You can add whatever flavours you want; adding turmeric is a great way to just have some anti inflammatory goodness.
As this is done in 10min you can easily do it a night before and take some into work to snack on. And with raw veggie sticks it’s a great way to get some extra vitamins and nutrients in the afternoon. Just remember to have it before 6 o’clock as raw food is quite difficult to digest.
- Chickpeas – Good source of protein, folate iron and phosphorus;
- Turmeric – Contains curcumin (an antioxidant) thought to help reduce inflammation;
- Tahini – Made of sesame seeds, is a good source of protein, fat and carbohydrates and magnesium. The sesame seeds labelled as “natural” are unhulled and contain phytic acid. Therefore for good digestion best to be soaked;
- Cumin – Good source of monounsaturated fats, vit B1, Calcium, Iron, Magnesium, Manganese, phosphorus and Zinc.
Turmeric hummusPrint Recipe
- 1 can of chickpeas or 240g of chickpeas
- 4cm root fresh turmeric
- 1 tsp ground cumin
- 4 tbsp tahini
- 1 garlic clove
- Juice and zest from 1 lemon
- Olive oil
- To serve with:
Lightly toast the cumin seeds and grind in a pestle and mortar (ground cumin works as well but will not have the same flavour).
Place all ingredients in a food processor fitted with a S blade. Add 5 tbps of water. Blitz until smooth and light. If mixture too thick add extra water and blitz again.
Place the mixture on a slate and create a well in the middle. Drizzle with olive oil.
Cut the carrots, peppers and celery in long sticks.