
Roasted Lemon Turmeric Hummus
15 min
Snack
Appetizer
Spread
Make-ahead
10 ingredients or less
Servings
(¼ cup per serving)
Total
15 minPrep
5 minCook
10 minContains
Free from
Ingredients
-
1lemon
-
2cloves garlic
-
¼ cup (60 mL)water
-
1 Tbsp (15 mL)olive oil
-
½ tspground turmeric
-
¼ tspcurry powder (optional)
-
¼ tspsalt
-
2 cups (370 g)cooked chickpeas
Optional garnish
-
cherry tomato
-
lemon slices
-
toasted pine nuts
Make your own
Directions
- Preheat the oven to 475°F (250°C).
- Cut the lemon in half crosswise and place them cut-side up on a piece of foil or parchment paper. Bake on the middle rack for about 10 minutes, until tender and slightly golden. Allow cooling before extracting the juice. Roasting the lemons is an optional step. Alternatively, squeeze in fresh lemon juice.
- Add the roasted lemon juice, along with all the remaining ingredients, except for the chickpeas, to a food processor and blend on high until well combined, stopping to scrape down the sides as needed.
- Then add the chickpeas and blend again until creamy, ideally for 3 - 4 minutes. The longer it blends, the smoother the consistency becomes.
- Plate, garnish, serve with crackers, cut-up vegetables, or enjoy in a wrap or sandwich.
Storage
- Store in an airtight container in the fridge for up to 5 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This hummus is interesting and spicy (not hot, but aromatic!) in a good way. I was actually more sceptical about the lemon flavour, which became too bittersweet for me, than the turmeric. I used cumin instead of curry powder to maintain a classic hummus flavour in the background