One of those staples.
I think I eat it almost daily in some form: either in a sandwich for lunch, or in a wrap for dinner, or as a quick veggie-dip snack. Because I eat it so often, I like to vary the flavours so I don't get tired of it... but we both know hummus never gets tiring, in any flavour.
I used to make hummus often back in Vancouver. It was affordable-ish. But much more so to make it yourself.
Here in the Netherlands you can get decent hummus for cheap: a 200 g portion = about 1 cup for 1.20 Euro (1.68 Canadian dollars, or 1.28 American dollars). That's pennies!
But I still prefer to make it myself from scratch. There are three reasons for this:
Homemade hummus is free of preservatives and artificial colouring agents.
I like to add more tahini and less oil because I prefer my fats from whole-food sources; plus the store-bought versions often use cheap vegetable oil instead of good quality olive oil.
When making from scratch, there are oh-so-many more flavour combinations than the typical few you find at your local market or grocery store. For example, we both know they have no roasted lemon turmeric hummus flavour... hey-o!
Dietitian's Definition: phytochemical = biologically active substance that comes from a plant
One of turmeric's key phytochemical is called curcumin, which has long been shown to have powerful anti-inflammatory capabilities. This means curcumin may help to combat various pro-inflammatory diseases such as:
If that doesn't sound like a miracle compound, I don't know what does.
... but there's a catch: about 1 to 3 g of dried powdered turmeric per day is the estimated amount needed to gain health benefits in some populations.
1 g turmeric = 0.5 teaspoon
3 g turmeric = 1.5 teaspoons
... and even this amount is uncertain. Currently there is no clear recommendation for dosing curcumin.
But some potential health benefits is better than no potential health benefits.
Plus the turmeric gives the hummus a pretty colour, naturally.
Plus it tastes great.
So I'm sold.
Watch How To Make It Here
Roasted Lemon Turmeric Hummus
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 6 servings
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
2 cups (330 g) cooked chickpeas*
1 lemon, juiced (~2 Tbsp or 30 mL)
2 cloves garlic
1/4 cup (60 mL) tahini
1/4 cup (60 mL) water
1 Tbsp (15 mL) extra virgin olive oil
1/2 tsp turmeric**
1/4 tsp curry powder (optional)
1/4 tsp salt***
INGREDIENTS: Optional Garnish
roasted cherry tomato halves
roasted lemon slices
roasted pine nuts
dried basil or oregano
Preheat the oven to 475F (250C). Cut the lemon in half crosswise and place the cut-side up on a piece of foil or parchment paper. Bake for about 10 minutes, until tender and slightly golden. Allow to cool before extracting the juice.
Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved.
Plate, garnish, serve with crackers, cut up vegetables, or enjoy in a wrap or sandwich.
*If cooking from dry beans, this is about 1 cup (200 g) dry beans. If using canned chickpeas, this is the amount in a 500 g can.
** If you’re new to using turmeric, start with 1/4 tsp and add more if desired. The taste can be strong if you’re not used to it.
*** If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired.
Variations: add spices as desired, such as cumin or garam masala while blending to vary flavours - get creative with this one! Add more tahini if you like your hummus creamier, freshly squeezed lemon if you want more zest, and 1-2 Tbsp extra water if you want thinner hummus.
Speed-it-up: using canned chickpeas speeds up the process.
Storage: store in an air-tight container in the fridge for up to one week.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes