I’ve been making hummus for many years now and I never get bored of a classic; a creamy chickpea delight rich in tahini and lemon juice. This golden version of hummus has a touch of turmeric giving it an antioxidant and anti inflammatory boost as well as a lovely yellow tone that will impress your guests.
Chickpeas are one of the most nutritious of all legumes, they are not only high in calcium, phosphorus, potassium and iron, but they are also a fantastic source of vegetable protein and fibre. That’s what makes it the best snack in the world, as it keeps you full and energised for a long time, therefore keeping blood sugar levels under control. I always have a reservoir of hummus in the fridge for an emergency snack any time of the day…
I tend to use canned chickpeas more often than I would like to but when I do, I try to buy the organic and BPA free version when possible. BPA stands for “bisphenol A” and is a chemical added to most plastic containers, bottles and inner lining of metal cans to protect them from contamination and extend their shelf life. Research studies have shown BPA to be linked to health issues such as hormone imbalance in women as it can mimic the estrogen hormone (also known as xenoestrogen) hence affecting the menstrual cycle and fertility. So ladies, try to stay away from this nasty chemical.
Back in Spain, chickpeas are usually sold in glass jars instead of cans, which will avoid us from consuming BPA but its still good to be aware that they might have other ugly additives like calcium chloride or extremely high salt content which we don’t want in our bodies either.
Lastly, if you have time to cook your own chickpeas, I highly recommend it as the best option. You will not only be saving money and contributing to a healthier you, but also a healthier planet. You can cook a big batch of them on the weekend and stack them in your freezer in small portions. Another added bonus of cooking them at home is the much better flavour compared to the supermarket version which has probably been canned sadly for months or years.
So, lets get the blender ready and start hummmmusing!
1 can chickpeas or 400 g cooked chickpeas
½ garlic clove (centre removed)
1 Tbsp Tahini
Juice of ½ lemon
1 tsp Cumin
1 tsp Turmeric
4 Tbsp Olive oil
Salt to taste
Water to thin
Process all ingredients with a blender or food processor until a smooth paste forms, adding more oil or lemon juice if needed. Adjust spices to suit your taste buds.
Feel free to adjust the ingredients as much as you like. Some people prefer their hummus with more tahini, less garlic or more lemon juice… I like to make mine slightly thinner so I add some water while I’m blending until I get my perfect consistency, not too dry or thick but enough thickness for it to stick to my veggie dips.
Garnish with sweet or hot paprika and serve with freshly cut carrots and celery.
If you would rather go for a classic hummus, just omit the turmeric ; )
What did you think about this hummus recipe? Have you tried any other colourful hummus version? I would love to hear from you!