Anti-Inflammatory Nourishing Ultra-Creamy Turmeric Hummus
Ingredients
- 3 cups cooked and peeled chickpeas*
- 1/2 cup pourable tahini paste
- 1 lemon juiced
- 2 minced garlic cloves
- 3 ice cubes
- 1/2 tsp ground cumin
- 1-2 tsp ground turmeric powder
- 1 tsp salt
Toppings
- Yellow baby plum tomatoes
- Black pepper
- Flaky sea salt
- (Optional drizzle of EVOO)
Preparation
Place minced garlic in a bowl and add the lemon juice, set aside.
Process the chickpeas in a food processor until powder-like.
Keep the processor running and add the rest of the ingredients except for the lemon and garlic. Process 3 minutes or so.
Add the lemon and garlic and process for another minute or two.
Check if the texture is super smooth and creamy, if not - add 1-2 additional ice cube or a couple of tbsp of ice water, you may have to add both depending on the texture of your chickpeas.
By now you should have the creamiest super smooth hummus, add more salt to taste if needed.
Serve with toppings (see suggestions above).
Tips
Don’t forget to add black pepper whenever you use turmeric in order to boost absorption of the anti-inflammatory agents.
To peel chickpeas: when they are just cooked, add 1-2 tsp of baking soda to the cooking water (or place your canned chickpeas in a bowl with hot water), remove from heat and let sit for 10-15 minutes. Then rinse in cold water and rub off skins with your hands.
