Change up your hummus with a bit of turmeric and ginger for this brightly colors and flavorful dip that begs to be dipped in to.
Hummus is one of those things that I love making myself instead of buying from the grocery store. Granted, while I’m convinced nearly everything tastes better homemade, not everything is easily executed and therefore sometimes shear convenience wins. But when it comes to hummus all you really need to do is blend things up. As for the perfection of hummus making, I read one that to achieve the creamiest hummus one much remove the skins from the garbanzo beans. Let me say that I have done that painfully tedious task twice and I honestly didn’t find the end result to be worth the amount of time it took to do so. So literally throw them in there to be blended with whatever seasonings strike you that day and get to the best part faster – eating it! On this particular occasion I decided to add some turmeric and ginger, resulting in this brightly colors, flavorful hummus that will be enjoyed by even the turmeric-timid.
One year ago: Weekly Meal Plan: June 13-19
Two years ago: White Chocolate Peanut Butter Cup Oatmeal Cookies
Three years ago: Gluten-Free Salted Caramel Peanut Butter Cookies
Four years ago: Cream Cheese Peanut Butter Cookies Dipped in White Chocolate
1 (15 oz.) can garbanzo beans, drained with liquid reserved
1/4 cup Tahini paste
1 lemon, juiced
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tsp ground turmeric
1/4 tsp salt, plus more to taste
Pinch cayenne pepper (optional)
- Add beans, tahini, lemon juice, and oil to a food processor and blend until smooth. Add remaining ingredients and pulse until blended. Add more salt to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
- Serve hummus with tortilla chips or fresh vegetables.
Source: Adapted from my Taco Hummus and Minimalist Baker.
[…] balls, and bake for 20 minutes. Then you’re ready to eat them straight up, dipped in homemade hummus, inside of a warm homemade pita, or get wild and crazy with a falafel […]
Erin, the parsley wasn’t blended in, exactly. Back when I learned to do hummus, we mashed the garbanzos with a fork, and the other ingredients were just stirred in. I would recommend adding chopped parsley after you finish with any blending.
Oo chunky hummus? Now that I need to try
I have to agree with you that hummus is best homemade. I am unfortunately a hummus “purist”, as I learned to make it from a Lebanese boyfriend, when I was in my twenties (a very long time ago!). I enjoy creativity, doing creative things with recipes, except for hummus. Even though I haven’t made it in many years, I still prefer his version, which was just garbanzos, tahini, garlic, lemon and parsley, with a puddle of olive oil on top (if I remember correctly). I may have to make some of that…
His sounds just like my classic hummus recipe excepts that I don’t blend parsley into it – maybe I should try it next time!