Turmeric Chickpea Hummus

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.

You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.

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Celeriac Hummus with Spiced Cauliflower Tabouleh and Burrata

An article about the original talent behind the food at Nopi reveals a Malaysia-born Indian-Malay-Australian man, Scully. We can claim him as Australian as he lived and trained here before heading off to London. He sounds amazing, and the story of him teaching Ottolenghi “restaurant” and being taught “Ottolenghi” by Yotham is gorgeous. I have to say his Paprika Oven Chips are the most amazing thing I’ve ever tasted – or at least the family demands them often. Now Scully has his own restaurant – called, of course, Scully. I hear it is amazing!

This recipe from Nopi comes at a time that most of a celeriac bulb sits in the fridge – the way that most dishes come, right? I’d used a little of the bulb for another dish, and was idly searching for a new use. The idea that this puree is a great alternative to hummus was attractive. So, the puree can be made without the cauliflower topping, but, combined with the other elements, it makes a substantial starter or even a meal in itself, served with warm, crusty bread, pitta or other flatbread. For guests, make the puree and cauliflower in advance.

It is sort of Sully’s take on Hummus with Tabouleh – I have cheekily named it Celeriac Hummus with Cauliflower Tabouleh and Burrata. And it is a wonderful Sunday Brunch dish.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column and articles.

A note about ras el hanout – this is a warming but not hot  North African spice mix and recipes for it can contain 20 different spices. They vary from family to family.  A simple recipe is here if you can’t find it locally.

Similar dishes include Root Mash with Wine Braised Shallots, Turmeric Cauliflower with Chilli-Orange Dressing, Turmeric Hummus, Celeriac Salad, Cauliflower Shawarma, Roasted Cauliflower and Hazelnut Salad, and Roasted Cauliflower and White Bean Puree.

Browse all of our Cauliflower dishes and all of our Celeriac recipes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

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Smashed Chickpeas with Broccoli and Dukkah

With a little pre-cooking, it does not get much easier.

The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.

This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.

Are you looking for similar recipes? Try cooking broccoli on the BBQ, Turmeric Hummus, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Chickpea Salad with Olives, and Broccolini and Snow Peas with Sweet Tahini Dressing.

There are other Broccoli recipes here, and other Chickpea recipes here.  Explore our Salads too. Or explore our Late Autumn recipes.

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Creamy Pearl Hummus Salad | Chickpea and Tahini Salad | Masabacha

Make a salad from hummus ingredients – sort of like a deconstructed hummus.

Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.

More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.

This deconstructed Hummus is an actual variant of Hummus, called masabacha, msabbaha, musabbaha, or musbacha, or probably a dozen other spellings (as it is transliterated from the original). Keep the tahini dressing sparse and just coat the chickpeas, or thin it and and more so that the chickpeas are literally swimming in the dressing.

You might also like to try Cauliflower, Papaya and Curried Chickpea Salad, Chickpea, Almond and Sesame Spread, Chickpeas with Ginger Root Salad, Chana Chat with Chat Masala, or Cheat’s Hummus.

All the Chickpea recipes are here. Try other Chickpea Salads. You might like to browse our Salad recipes, or find inspiration with our Mid Autumn collection of dishes.

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Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip

A dip, a sauce a spread.

Chickpeas really are little balls of sunshine. This recipe is extremely versatile – make it thicker or thinner to suit your use from a thick spread to a thin dressing.

Using chickpeas (garbanzo beans) and sesame seeds, it is an Indian take on Hummus. It takes about 5 minutes to make. Easy. Perfect for a such a lazy Sunday afternoon at home.

You might like to try Turmeric Hummus, Chickpea and Ginger Salad, Celeriac Hummus with Cauliflower Tabbouleh, and Channa Sundal.

Browse all of the Chickpea Recipes, and all of our Dips. Find inspiration in our Late Summer recipes too.

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Hummus | Middle Eastern Chickpea Dip

Middle Eastern deliciousness in a chickpea dip

Hummus, that amazing, wonderful puree of chickpeas and sesame seeds, an amazing spread and dip, ubiquitous in the Middle East. Is there anything better than sitting down to a meal of hummus and flatbread?

I prefer mine made the old fashioned way, with chickpeas soaked and cooked to a heavenly tenderness before being whizzed into that heavenly concoction called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, whenever you have the time, and pop them in ziplock bags into the freezer. When you want hummus, defrost them and whizz them up with garlic and tahini.

But sometimes an emergency solution is required. At these times, use a can of chickpeas or butter beans. Or mix the two.

How do you get the creamiest hummus? Everyone has a different view. Here is how to cook the softest chickpeas but it takes so much time! Here is my trick. Cook the chickpeas until almost falling apart. They have to be really soft. Then use a high speed blender or powerful food processor. But don’t be afraid if your hummus is a little grainy – it will still taste absolutely wonderful.

Are you after chickpea recipes? Try Turmeric Hummus, Smashed Chickpeas with Broccoli, Baked Chickpeas, and Channa Sundal. You might even like some Falafel with the hummus.

Or is it Dips that you are after. Try Celeriac Hummus with Cauliflower Tabbouleh, Babaganoush, Zhug (Coriander and Chilli Dip), and Spicy Moroccan Carrot Dip.

You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.

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