From our family kitchen
Spiced Turmeric and Omega Oil Hummus
Published
Preparation Time: 5 minutes
Cooking Time: None
Serves: 4 as a dip to share
Allergy Information: Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 1 heaped tbsp. tahini
- 2 garlic cloves
- Juice of 1 lemon
- 50ml olive oil, plus extra to drizzle
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- ½ tbsp. Turmeric powder
- A sprinkling of chopped parsley, optional
- A pinch of smoked paprika, optional
- Carrots cut into batons, to serve
- Mixed peppers cut into batons, to serve
Method
- In a food processor, add the chickpeas, tahini, garlic, juice of lemon, olive oil, ground Himalayan Salt, ground Whole Black Peppercorns and Turmeric powder and blend all ingredients until smooth.
- Taste test the hummus and add extra seasoning to suit your taste.
- Transfer to a bowl, drizzle over a little more olive oil and top with optional parsley and smoked paprika.
- Serve with the carrot and pepper batons.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story