Main image of Roasted Lemon Turmeric Hummus

Roasted Lemon Turmeric Hummus

15 min

Snack

Appetizer

Spread

Make-ahead

10 ingredients or less

A creamy hummus infused with the flavours of tangy roasted lemons. The sprinkle of ground turmeric gives the hummus a subtle earthy taste and beautiful vibrant colour.

Servings

(¼ cup per serving)

Total

15 min

Prep

5 min

Cook

10 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

  • 1
    lemon
  • 2
    cloves garlic
  • ¼ cup (60 mL)
  • ¼ cup (60 mL)
    water
  • 1 Tbsp (15 mL)
    olive oil
  • ½ tsp (2 g)
    ground turmeric
  • ¼ tsp
    curry powder (optional)
  • ¼ tsp (2 g)
    salt, or more to taste
  • 2 cups (370 g)
    cooked chickpeas

Optional garnish

  • cherry tomato
  • lemon slices
  • toasted pine nuts
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Directions

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  1. Preheat the oven to 475°F (250°C).
  2. 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.
  3. 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.
  4. Then add the chickpeas and blend again until creamy, ideally for 3 - 4 minutes. The longer it blends, the smoother the consistency becomes.
  5. Plate, garnish, serve with crackers, cut-up vegetables, or enjoy in a wrap or sandwich.

Storage

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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

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Alice - July 25, 2021, 11:46 p.m.

Just made this and it is absolutely delicious! I added a small handful of baby spinach in there too because why not.
Will definitely be making again :)

PUL Team - July 27, 2021, 6:33 p.m.

Mmm baby spinach is a wonderful idea! Thank you, Alice ☺️


Victoria - July 8, 2021, 10:19 p.m.

This was okay. Lovely color, but I would recommend checking out her other hummus recipes.


Cris S - June 5, 2021, 5:47 p.m.

Lemons and turmeric? Count me in! 😁

PUL Team - June 6, 2021, 12:08 a.m.

Woo us too, Cris! Love the flavours they add 🍋🧡


Miriam - April 29, 2021, 7:35 p.m.

I made this hummus on the weekend and had it in my wraps and on my roasted veggie bowls and it was really nice! It's a nice alternative to the traditional hummus recipe I keep making. Thanks!

PUL Team - May 1, 2021, 7:35 p.m.

Thank sounds so yummy, Miriam! So happy you enjoyed the hummus ✨


Louise Magnusson🇸🇪 - March 22, 2021, 9:19 a.m.

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

PUL Team - April 1, 2021, 10 p.m.

Thank you for sharing, Louise! Using cumin sounds delicious. To help with the bitter flavour in the future, you could try experimenting with a bit of sugar or adding more salt 🙂

Louise Magnusson - April 1, 2021, 10:05 p.m.

Thank you for the tip!! Extra salt sounds like a good option, especially when the canned chickpeas that I use don’t contain added salt