Sometimes you don’t need much to transform a basic recipe into something totes-capotes special.
Yep, totes-capotes. Shhhh, no comment.
By the way, you need just as little to transform your pretty and clean food processor into one with an ever-so-slight yellow stain. Just to tell you. If you care deeply about the colour of your appliances – better not to try this recipe.
And if you care deeply about the color of your kids’ clothes, don’t feed this to a 2 1/2 year old little foodie. These are my words of wanting, just saying.
But otherwise? This recipe is amazing. With the least amount of effort possible, exciting and with always-needs-to-be-in-the-fridge vibes.
Please don’t comment on my choice of words here. Ahem.
Reason for the foggy mind? Glad you’re asking.
I haven’t slept for more than 2 hours at a time since Christmas, barely ever more than 5 or 6 hours overall. SINCE CHRISTMAS!!
Little Lulu is turning nights into days and days into monkey business.
In addition to this? We’re moving. Yes, yes. Moving time in the very near future, and I’m going to drop a truth bomb on you right now: Don’t attempt to move with two kids, ages 3 or under. Unless you absolutely have to, like us, and there’s no way out.
Otherwise? Do yourself a favor and just stay put. It’s hard, you know?
Anyhow, these are the reasons why I can say with a clean conscience that hummus has Bec one one of your main sources of nutrition.
I mean, how couldn’t it? It’s so easy. So delicious. So healthy. So fast.
Bam, food processor on the counter (I ♡ mine (affiliate) so much, it processes anything and everything and has an extra-side chute 🙌🏻 Add chickpeas, lemon juice, spices, garlic (entire cloves, no time to mince in advance!) and olive oil – and bingo bango, off we go.
You can easily make hummus with an immersion blender or a regular blender, too. If you have a Vitamix, you’ll get the smoothest hummus ever! But I think I like it best made in a food processor, not 100% smooth but light and airy, almost whipped.
Sprinkle with a few pomegranate seeds, pumpkin seeds (the cool kids of Instagram seem to call these Pepitas now?) and fresh parsley – and you’re ready for dipping.
Good job well done, Nora, but – what to dip? Answer: Anything and everything.
No, of course not anything. But a lot. Flatbread. Pita. Pita chips. Veggies sticks. Cooked grains (though that’s not really called dipping, who cares). If you’re closing in on insanity and your world is about to stop turning: Pretzels.
Seriously, this turmeric hummus is something like a lifebelt.
Make it. Try it. Tell me in a comment, why it’s YOUR lifebelt, too, right now.
Here the printable turmeric hummus recipe:
Turmeric Hummus Recipe
Turmeric Hummus is ready in 5 Minutes - a quick dip everyone will love. Made with chickpeas, lemon juice, garlic, turmeric and olive oil.
- 2 cans chickpeas
- 1/2 cup water from the chickpea can or more to taste
- 4 tbsp olive oil
- 1 large lemon juice only
- 1 peeled garlic clove
- 1/2 tbsp ground turmeric
- 1/2 tsp salt
- black pepper to taste
- pomegranate seeds, pumpkin seeds and parsley, to serve optional
Portes all ingredients (except optional garnishes) in a food processor for 30-60 seconds.
Keeps well covered in the fridge for two days. Cover with a little oil.
Adjust amount of liquid in the recipe according to your taste. More liquid yields a smoother hummus, less a chunkier one. Remember: You can always add more, but taking away is not possible!