Golden Turmeric Hummus

This 9-ingredient, 10-minute hummus gets its gorgeous golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper, and a generous sprinkle of both fresh and ground turmeric – the ultimate beauty spice.

A little lemon adds brightness, tahini adds creaminess, and salt amplifies the flavor of this dreamy hummus. Trust me, this is your new go-to dip.

I hope you all LOVE this hummus!

It’s simply:

Creamy
Flavorful
Subtly spiced
Super healthy
Quick + Easy to make
& SO delicious

This would make the perfect side or snack when you’re in a hurry but need something satisfying and nutritious. It’s so tasty with fresh vegetables, flatbread, pita chips, or even vegan naan!
It would also be a delicious sandwich spread for things like a BLT or Chickpea Sunflower Sandwich.

If you try this recipe, let me know by leaving a comment, rating it, or tagging a photo #MHWapproved #MHWrecipe on Instagram! I’d love to see what you come up with! 

Ingredients: 

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp fresh grated turmeric*
• 1/4 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• optional: pinch cayenne pepper
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)

Directions: 

1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.
2. To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water).
3. Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Coach Note: 
*If you don't have fresh turmeric, sub ground (slightly less as dried can be more pungent).

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