Turmeric & Garlic Hummus


Serves 4 to 6


  • 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.

    This recipe pairs nicely with an assortment of our NEW Sprouted Seed crackers, or our Fine Ground Sea Salt or Rosemary & Sea Salt Almond Flour Crackers.

    Sliced cucumbers, carrots, sweet peppers and naturally-cured olives will also make for a lovely crudite platter with the hummus and cracker combination.