Turmeric apparently is a new “Superfood” in the western food market :). People are fascinated with this new spice! Turmeric latte’s are becoming talk of the town as people are lining up for hours to get their daily dose of Turmeric. I won’t blame them, as Turmeric is an extraordinary spice and have been used in South East Asian cuisines for centuries!!
Ayurveda has long ago identified the benefits of this awesome spice -> It helps to rejuvenate your skin, restores digestion, and cures inflammation in your body. It is considered “Tridoshic in Ayurvedic terms”, which basically means that it’s beneficial to all of the three body types (Hyper metabolic (Vatta), Hypo metabolic (Kapha) and Fiery metabolic (Pitta)).
I recently came across a picture of Turmeric Hummus in a food magazine and instantly wanted to create my own version. I love the creamy texture of hummus on my breads, salads, rice and any snack that appeals me!
Hope you enjoy!
- 1½ cup of cooked chickpeas, rinsed and drained
- 1½ teaspoon of ground Turmeric powder
- 2 tablespoons od olive oil
- 2 tablespoons of lemon juice
- ½ teaspoon of ground cumin
- 1 teaspoon of sea salt
- ½ of tahini or ½ cup of white sesame seeds (either one would do)
- 1-2 minced garlic cloves (optional - if you prefer it!)
- chopped fresh parsley and drizzle of olive oil to garnish.
- Combine all ingredients in a food processor (chickpeas, lemon juice, olive oil, cumin, salt, turmeric, tahini or sesame seeds)
- Add a few teaspoons of water until completely smooth and creamy.
- Garnish with drizzle of olive oil, black sesame seeds and parsley to round it up. Enjoy!
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