Hummus is pretty common in everyone’s home and in many a Middle Eastern restaurant. We make it a lot, whizzing it up in the food processor in a matter of minutes. There are many variations on hummus, but we now have our favourite way of making it, so it is a no-fuss, no thinking dish that can be on the table in under 5 minutes (if you have cooked the chickpeas ahead of time – we keep bags of them in the freezer).
Recently I came across Turmeric Chickpeas – chickpeas that have been soaked and cooked with a lot of turmeric. You can read about our experiments with them here or jump straight to the recipe (you will need it for the hummus).
For this recipe we use Turmeric Chickpeas instead of plain, ordinary chickpeas. It is the same recipe as our usual hummus, just that we are adding this twist. BTW, if you are interested in reading about the different thoughts about how to make the best hummus, check our usual recipe. It also has some variations that you can incorporate.
You might like to read our Very Special Turmeric Recipes.
Similar dishes include White Bean and Sun Dried Tomato Dip/Spread, Tray Baked Spicy Turmeric Chickpeas, Celeriac Hummus with Cauliflower Tabbouleh, Smashed Chickpeas with Dukkah and Brocolli, and Creamy Pearl Hummus Salad.
Turmeric Chickpea Hummus
200g Turmeric Chickpeas
juice of 0.5 – 1 lemon
2 – 3 Tblspn organic tahini
2 cloves garlic, peeled
2 – 4 Tblspn good quality virgin cold pressed olive oil
freshly ground black pepper
Set a few chickpeas aside.
Add the tahini and lemon juice to the blender or food processor and process for 90 seconds to make the creamy dressing. Stop half way through to scrape down the sides.
Now into the blender with the garlic, olive oil and salt and process for 30 seconds. Finally, add the chickpeas and blend, scraping down the sides. The longer you process the chickpeas, the smoother the hummus will be.
Adjust the salt, pepper, garlic and lemon to taste. If it is still too thick, add a little warm water and blend until the desired consistency is reached. I like it very soft, almost runny, so it just holds its shape.
Let the hummus rest for at least 30 mins before serving, if serving at room temperature, or serve immediately if you prefer it warm. Never serve it cold/refrigerated.
Serve hummus spread over a flat plate with the reserved chickpeas scattered over the top. Add a sprinkling of paprika and a drizzle of olive oil.
recipe notes and alternatives
When all is said and done, if you are short of time, dump all ingredients in the blender or food processor at once and go for it. No one will notice the difference.