Vegan Turmeric Sunshine Hummus


1 (15 ounce) can low-sodium organic chickpeas, drained    

   (reserve the liquid, measuring out 1/4 cup of it)

1/2 large lemon, juiced

1/4 cup olive oil (plus more for garnishing)

1 large clove of garlic, finely chopped

1 TBSP tahini, sunflower or almond butter

1 tsp. ground turmeric

1/4 tsp. sea salt

Paprika, for garnishing


1. COMBINE all ingredients, except for the remaining reserved chickpea liquid, in a mixing bowl.

2. PURÉE with a stick or immersion blender until smooth, adding 1/8 cup of the reserved chickpea liquid at a time, if the hummus mixture is too dry.

3. Alternatively, PURÉE mixture in a food processor or high-speed blender until smooth (again, adding additional liquid, if need be).

4. SPOON hummus into a pretty serving bowl, making a shallow 

well with the back of your spoon in the center.

5. FILL the well with a good-quality olive oil and sprinkle with paprika.

For the original recipe visit: https://simplemills.com/Recipes/Turmeric-Garlic-Hummus.aspx

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