Have you ever met her cousin, Golden Hummus? She’s a bit of a diva. She’s called a goddess for her vibrant color and anti-inflammatory properties. It would be best if you gave her a carrot or a crown. It would be best if you also invited her to your house because she could change your life.
Golden Goddess Hummus Ingredients
This 10-minute, 9-ingredient Hummus is a gorgeous golden color thanks to the digestion-promoting ginger, cayenne pepper, and Turmeric, which is the ultimate beauty spice.
Turmeric has been used in Ayurvedic Medicine for thousands of years to treat conditions like breathing problems, joint pains, fatigue, digestion issues, etc. Modern studies suggest that it has anticancer and antimicrobial effects. It has been used in India since nearly 4,000 BC, but it has recently become popular around the world.
This Hummus is a dreamy combination of tahini, lemon, and salt. This is going to be your new favorite dip.
Ingredients
- One 15-ounce can of chickpeas, drain*
- Juice 1 medium lemon (3 Tbsp, or 45 ml according to the original recipe)
- 3 Tbsp tahini
- Two cloves minced garlic (plus more to taste).
- Fresh grated Ginger 1 tsp
- Fresh grated Turmeric*
- Add more Turmeric to taste.
- Add more salt to taste.
- 1 pinch cayenne pepper (optional)
- Use 1-2 tablespoons of olive oil or sub-water
Instructions
- Add the drained chickpeas to a food processor, along with the tahini paste, garlic, ginger, and fresh or ground turmeric. Blend on high speed until smooth and creamy, scraping sides as needed.
- Add a little oil or water (if you are avoiding fat) to create a creamier consistency. I used one tablespoon of oil and two tablespoons of water.
- Add more salt, cayenne, Turmeric, or garlic to taste. Lemon juice can be used for acidity. I added more lemon juice, salt, and ground turmeric.
- Serve with or without garnishing. You can add pine nuts, sesame seeds, or other spices. Parsley is also a great addition. Cover leftovers and store them in the fridge for up to three days.
