Vegan Turmeric Sunshine Hummus
- 7 min
- Cook Time: --
- Total Time: 10 min
- Yield: 1.5 cups
The flavors of garlic and turmeric meet to make this delicious dip for Vegan Turmeric Sunshine Hummus.
Ingredients:1 (15 ounce) can low-sodium organic chickpeas, drained (reserve the liquid, measuring out 1/4 cup of it)
1/2 large lemon, juiced
1/4 cup olive oil (plus more for garnishing)
1 large clove of garlic, finely chopped
1 TBSP tahini, sunflower or almond butter
1 tsp. ground turmeric
1/4 tsp. sea salt
Paprika, for garnishing
COMBINE all ingredients, except for the remaining reserved chickpea liquid, in a mixing bowl.
PURÉE with a stick or immersion blender until smooth, adding 1/8 cup of the reserved chickpea liquid at a time, if the hummus mixture is too dry.
Alternatively, PURÉE mixture in a food processor or high-speed blender until smooth (again, adding additional liquid, if need be).
SPOON hummus into a pretty serving bowl, making a shallow well with the back of your spoon in the center.
FILL the well with a good-quality olive oil and sprinkle with paprika.