Cumin Turmeric Spiced Hummus
This recipe for Cumin Turmeric Spiced Hummus is gluten-free, vegan and easy to make! Serve it with your favorite raw veggies, pita bread or tortilla chips.
Servings: 6 Servings
Calories: 45.8kcal
Equipment
Ingredients
- 1 (15 ounce) can chickpeas or garbanzo beans drained and rinsed, reserving liquid
- ½ large lemon juiced
- 2 garlic cloves peeled
- ¼-1/2 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 1 teaspoon turmeric
- 1 ½ teaspoon cumin
- ¼-1/2 cup reserved liquid from chickpeas
Instructions
- Add all ingredients, aside from the reserved liquid, to a food processor or blender. Blend for 1-2 minutes.
- Add reserved liquid in small increments until hummus is smooth in consistency. Taste and add more salt, if needed. Enjoy!
Notes
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- Store it in a freezer-safe container, leaving some room at the top for expansion. It can last up to 4 months in the freezer. Thaw it and stir well before serving again.
- If cooking the chickpeas, make sure to soak them for at least a few hours and cook them until they are tender.
- Pour in the reserved liquid gradually until you reach your desired consistency. If you pour it in all at once, the dip could become too watery and lose its great flavor.
Nutrition
Serving: 1Serving | Calories: 45.8kcal | Carbohydrates: 0.77g | Protein: 0.18g | Fat: 4.82g | Saturated Fat: 0.66g | Polyunsaturated Fat: 0.52g | Monounsaturated Fat: 3.48g | Sodium: 195.02mg | Potassium: 21.45mg | Fiber: 0.14g | Sugar: 0.03g | Vitamin A: 6.44IU | Vitamin C: 0.44mg | Calcium: 7.24mg | Iron: 0.52mg
