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Monday, January 9, 2017

Turmeric Hummus

Have you been hearing all the hype about Turmeric lately?  I have and I'm heeding the advice to eat more for better health; check it out:  10 Health Benefits of Turmeric.

I've been adding it to pizza sauce and sauteed veggies a couple times a week for good measure, but today I thought I'd give it a try in a homemade Hummus.  DELISH!  And it's super easy to add it, just sprinkle it in!!  Below is my recipe that results in a super velvety yellow hummus.

Turmeric Hummus 

Coat the bottom of a heated pan with Extra Virgin Olive Oil.  

Toss in 3 cloves of Garlic, sliced, along with 1 tsp Turmeric and a couple twists of the Salt mill; stir.

Saute for a few minutes until wonderfully aromatic (making sure not to burn the garlic!)  

Then add a can of rinsed and drained Chick Peas to the pot.  

Let it sizzle while stirring for a couple more minutes, then add 1/2 cup of water.   

Simmer this mixture for 10 minutes; this allows the flavors to come together while helping the chick peas get nice and soft for that velvety texture!

Turn off heat; let it sit.

After 15 or so minutes sitting, add to the food processor.  

To the processor add the juice of 1/2 fresh Lime (I sub Lime for Lemon all the time in all sorts of things, they are largely interchangeable.)

Add 2 Tbsp Tahini and more salt, to taste.

Process until it reaches desired consistency.  If it seems too 'thick' and not soft and velvety enough, feel free to add a little cold water, 1 Tbsp at a time.

Serve with baby carrots, cherry tomatoes, zucchini rounds, cucumber, snap peas, or crackers, pita...... basically whatever you like to dip into hummus!

Enjoy :)

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