Golden hummus rocks in my healthy recipe book! When your food has fiber, protein, plant power, and tons of anti-inflammatory perks, it can elevate your health to a whole new level. This hummus gets its gorgeous golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper and a generous sprinkle of both fresh and ground turmeric – the ultimate beauty spice.
A little lemon adds brightness, tahini adds creaminess, and salt amplifies the flavor of this dreamy hummus. Trust me, this is your new go-to dip.
1 15-ounce can chickpeas, drained
2 T. extra virgin olive oil
1 T. fresh squuezed lemon juice
2 T. tahini
1-2 cloves garlic (pressed or minced)
1 tsp. fresh grated ginger
1/2 tsp. fresh grated turmeric + 1/4 tsp. turmeric powder (or just use 1/2 tsp. powder if you can’t find fresh)
1/4 tsp. sea salt (option to add more depedning on your taste)
Add drained chickpeas, olive oil, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, and salt to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.
Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.
Store leftovers covered in the refrigerator in airtight container for up to 3 days.