After learning how to make hummus at home, I’ve stopped buying the pre-made ones at grocery stores because they taste so artificial to me now!
I love creating my own flavors in hummus with zest and spice from lemon, to garlic and jalapeño.
This time around, I made a turmeric rose hummus that is not only anti-inflammatory, but the perfect addition to a tasting board for a party or a dip for a picnic.
I used fresh turmeric, but powdered turmeric would work just as well.
1 15-oz (425 g) can chickpeas, drained
1 lemon, juiced
3 tbsp tahini
2 tbsp olive oil
1/2 tsp fresh grated turmeric, or 1 tsp turmeric powder
1 tsp fresh grated ginger
1/2 tsp ground turmeric
salt to taste
to serve: top with white sesame seeds, black cumin seeds, ground turmeric, dried rose petals
Blend all ingredients.
Taste and adjust flavor as needed.
Smear on a wooden board or top up a bowl and add serving toppings as desired
Recipe adapted from Heidi Swanson