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
If you don’t have turmeric or nutmeg on hand, you can use 3/4 teaspoon of curry powder instead. This hummus develops even more flavor the next day!
Ingredients
- 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
Instructions
- 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!
Notes
NUTRITION INFORMATION: Amount for 1/10 of Recipe: Calories: 84, Total Fat 5.5 g, Saturated Fat: 1g, Sodium: 147.5mg, Cholesterol: 0mg, Total Carbohydrate: 7g, Dietary Fiber: 1.4g, Sugar: 1.2g, Protein 2.4g
*A can of chickpeas is about 1 1/2 to 1 2/3 cups of cooked chickpeas.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Casey the College Celiac says
Turmeric plus chickpeas?!? Talk about a match made in heaven!
Lisa Lin says
Thanks, Casey!
ymirian says
love your site & the recipes therein ;o)
Lisa Lin says
Thank you so much!
Veronica from Elegantly Vegan says
Scrumptious. As I love hummus and want to incorporate more turmeric in to my diet (to try and combat achy runners knees) I am going to try this, thanks for sharing.
Lisa Lin says
Thanks, Veronica!
Jacqueline Dros says
Thanks ❤️
Emme says
I know that turmeric has an acquired taste. How strong is it In this recipe?
Lisa Lin says
It is definitely noticeable. To me, it’s not that strong, but feel free to use half the amount of turmeric in the recipe.
Coray Johnson says
Thanks awesome and easy recipes.
Heidi says
This was delicious! Thanks!
Lisa Lin says
Thanks for trying the recipe!
Brenda Stefka says
I’ve noticed that when I take the time to take the hulls off of the chickpeas, it makes a creamer hummus. It is time consuming; but, does make a creamier product.
Lisa Lin says
Thanks for this feedback! I will leave it in my recipe notes!
Rodney Price says
Awesome! It was a little too salty for my taste so I will back off on the salty next time, but can’t wait to try a few other spice combinations as easy as it was too make this.
Lisa Lin says
Thanks for the feedback, Rodney!
Pauline Farrington says
I know strange question coming up ! But could this be made without tahini paste? Can’t eat nuts and have never made hummus because of tahini but thi looks sooooo good!
Lisa Lin says
Hi Pauline, you can leave the tahini out and add a splash of olive oil. Should still taste great!
Kerry Llewellyn says
Tahini isn’t made from nuts, why is it a problem? Made from ground sesame seeds.
Monika Karlsen says
Though I love the idea I’ve read that you shouldn’t eat turmeric raw