Jazz Up your Hummus with the anti-inflammatory powers of Turmeric!

Recipe Type: GF, DF, RSF, Paleo, Vegan

Serves about 1.5C Hummus

Time  45min

Ingredients:

• 1 C organic chickpeas
• 2-3 gloves garlic
• Juice of 1 Lemon
• 2 T Extra Virgin Olive Oil
• 1 T Tahini (sesame paste)
• Pinch sea salt and pepper
• 1 tsp fresh turmeric, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin seeds.

Method:

1. Soak chickpeas in water for 8 hours or overnight.
2. Drain, rinse, place in a pot and just cover with water.
3. Add FRESH turmeric, salt and pepper. Bring to the boil over the stove then reduce to simmer until chickpeas are cooked (add more water if not fully cooked once all water has absorbed).
4. Remove from heat and allow to cool.
5. Once cool, transfer to food processor or blender, add remaining ingredients and extra salt/pepper to taste. Blend until desired hummus consistency is reached (scrape edges and add a little water if needed).
6. Taste and adjust for flavour as needed.
7. Serve in a dips platter when entertaining or bring to work for a healthy snack with veggie sticks!