Servings: 4 Time: 15 minutes Difficulty: easy
“But what do you eat on bread? Do you eat a lot of meat or cheese replacement products now???” Do you know these questions? When we went vegan a lot of friends and family members were worried what we can put on our bread now. And as a german you may know, this question can be frightening.
But we told everyone, NO WORRIES. We have HUMMUS 🙂 As a vegan there is no getting around HUMMUS, this miracle weapon made of chickpeas. It’s so versatile. We love finger food and dips. Together with veggie sticks, with chips, on wraps or on a sandwich. This recipe is with fresh turmeric, which gives this beautiful yellow color. If you don’t have it, just leave it. The basic recipe without turmeric is delicious too. Or replace the fresh turmeric with turmeric powder or any other kind of vegetable you like. With a bit of spinach the hummus turns into a pretty green or with beetroot you’ll get a beautiful pink.
But let’s get back to our wonder root turmeric. Consuming turmeric, whether in golden tea, in curries, soups or like us today in hummus, supports digestion and the immune function. Isn’t this golden root a treasure?
- 1 can chickpeas (250 grams cooked chickpeas)
- 1 lemon (60 ml lemon juice)
- 2 tsp. tahini
- 1 clove garlic
- 2 tbsp. olive oil (30g), plus more for serving
- 2 tuber fresh turmeric (or powder)
- 1/2 tsp. ground cumin
- salt to taste
- 1/2 cup of water
- ground paprika for decoration
- optional: sunflower seeds, cherry tomatoes, red onion
- Bring the water to a boil.
- Peel the turmeric, cut it roughly and boil the turmeric for 2 minutes.
- Drain the chickpeas.
- Add all ingredients to a food processor and process until smooth and creamy.
- Add as much turmeric as needed to get a smooth and creamy consistency. Add more water if needed.
- Serve the hummus with a drizzle of olive oil, a dash of paprika, cherry tomatoes, roasted sunflower seeds and red onions.