This garlic turmeric hummus tastes absolutely amazing. As some of you know, hummus is my go to for snacking. I do always make it home made though because most store bought brands are filled with lots of
added processed toxic oils - not necessary. Plus, making hummus is quick and super easy. I hope you like this recipe and please let me know your thoughts in the comment section below.
Ingredients:
2C cooked chickpeas (aka garbanzo beans)*
2Tb tahini
Juice from 1/2 lemon (save the other 1/2 of lemon juice if needed)
3 garlic cloves
1" piece of fresh turmeric (approx 1 - 1 1/2tsp ground)
1Tb ground cumin
1/2tsp sea salt
1-2Tb apple cider vinegar (optional)
Directions:
Place all of the ingredients, except the apple cider vinegar, into a food processor and blend until smooth. If needed to create a smoother/creamier texture, you can then add either the apple cider vinegar, more lemon juice, and/or water, 1Tb at a time, until desired taste and texture is reached.
Note: You can definitely play with the spices according to your taste. This is not an exact science for me and it can be different every time. I usually just throw in whatever seasonings sound good to me in the moment. I WILL wait to add the apple cider vinegar though, until I've blended it up and tasted it. Sometimes I crave a more tangy flavor that the ACV brings and other times it's just fine without. You can be the judge.
*You can use fresh cooked garbanzo beans or canned in this recipe. For fresh, I soak my beans overnight and then cook them prior to blending. For canned, I would just make sure to buy a BPA free lined can - always.;-)
Enjoy! xx
Ingredients:
2C cooked chickpeas (aka garbanzo beans)*
2Tb tahini
Juice from 1/2 lemon (save the other 1/2 of lemon juice if needed)
3 garlic cloves
1" piece of fresh turmeric (approx 1 - 1 1/2tsp ground)
1Tb ground cumin
1/2tsp sea salt
1-2Tb apple cider vinegar (optional)
Directions:
Place all of the ingredients, except the apple cider vinegar, into a food processor and blend until smooth. If needed to create a smoother/creamier texture, you can then add either the apple cider vinegar, more lemon juice, and/or water, 1Tb at a time, until desired taste and texture is reached.
Note: You can definitely play with the spices according to your taste. This is not an exact science for me and it can be different every time. I usually just throw in whatever seasonings sound good to me in the moment. I WILL wait to add the apple cider vinegar though, until I've blended it up and tasted it. Sometimes I crave a more tangy flavor that the ACV brings and other times it's just fine without. You can be the judge.
*You can use fresh cooked garbanzo beans or canned in this recipe. For fresh, I soak my beans overnight and then cook them prior to blending. For canned, I would just make sure to buy a BPA free lined can - always.;-)
Enjoy! xx
