Golden Hummus
Golden hummus has been our go-to snickety snack of the month.
This 10 minute, 7 inherent hummus gets its name from ground turmeric, which is one of my favorite spices.
I developed this recipe for a presentation several weeks ago and now I’m making it as a dip for my veggies.
T eats puréed whatever veg we are using to dip so she feels like she’s in on the fun (and she is! We love eating together).
Turmeric is known as the golden spice- hence the name of this tasty hummus.
It has been used for centuries for both flavor and color and is most famously known for its anti-inflammatory properties.
Curcumin in the main component found in turmeric that is responsible for the well-known medicinal benefits and properties. Turmeric and curcumin have been studied for their involvement in improving IBD (Inflammatory Bowel Disease), symptoms of Crohn’s disease, immune health, rheumatoid arthritis and cystic fibrosis.
I always add black pepper to my turmeric recipes because it helps with curcumin absorption.
Golden Hummus
Ingredients:
1 can chickpeas, drained and rinsed
1 garlic clove
1 tbsp Tahini
1/4 cup Extra Virgin Olive Oil
1/2 tsp Turmeric
1/2 tsp Sea Salt
1/2 tsp ground black pepper
Instructions:
Add all ingredients together in a food processor. Blend until a creamy consistency forms. Enjoy!
Serve it With: Veggie sticks, brown rice or quinoa tortilla chips, salad, a sandwich or wrap spread.
Leftovers: Store in an airtight container in the fridge up to 3-5 days, or in the freezer up to 6 months.