Ginger and Turmeric Hummus




15-oz can of chickpeas                      1/2 teaspoon fresh grated turmeric

1 juiced lemon                                    1/4 teaspoon ground turmeric

3 tablespoons tahini                         1/4 teaspoon sea salt

2 cloves minced garlic                     1-2 tablespoons olive oil

1 teaspoon fresh grated ginger


1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender and blend on high until creamy and smooth, scraping sides if needed.

2. To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. 

3. Taste and adjust flavor as needed. Add more garlic or ginger for spice, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. 

4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Store leftovers covered in refrigerator up to 3-4 days. 

Erica Shambley