During my lunch break from jury duty several weeks ago, I finally made it over to Mother, a vegetarian restaurant in Downtown Sacramento. I ordered their turmeric hummus, which came with a lovely side of maneesh (a Middle Eastern flatbread that’s topped with a ton of dried spices). The hummus had a mesmerizing golden hue, and I thought it would be a great snack dish to make for parties!
In my version of turmeric hummus, I’m using 3/4 teaspoon of turmeric to flavor the dip. If turmeric is difficult for you to find, you can substitute it with a yellow curry powder.
MASTERING MY MISTAKES / COOKING NOTES
- Using reserved liquid from the chickpeas: Whenever I make hummus with canned chickpeas, I always use the liquid from the can because it usually contains a bit of salt. I just drain the chickpeas straight into a bowl so that it will catch the liquid. If you forget to save the liquid, don’t worry. Water works, too.
Golden Turmeric Hummus
- 15.5 ounce (440g) can of chickpeas, drained with liquid reserved*
- 3 tablespoons olive oil
- 2 tablespoons reserved liquid from chickpeas
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon grated nutmeg
- 1 large clove of garlic
- Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
- Serve with your favorite vegetables and crackers!
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