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The Golden Hummus

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Ingredients

Adjust Servings:
1 cup Chickpeas
2 Garlic Cloves
1 tablespoon Lemon Juice
2 tablespoons Tahini
1/4 teaspoon Turmeric Powder
8 Fresh Curry Leaves [Optional]
Salt
1/4 cup Water
1/4 teaspoon roasted Cumin Powder
1/4 teaspoon roasted Sesame Seeds

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The Golden Hummus

Hummus is a Vegan's best friend.

  • 22 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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Adding a pinch of turmeric to the traditional hummus makes it colorful, tasty, and anti-inflammatory!

I know this because Nabin’s granny has Osteoarthritis and turmeric is almost always recommended by her doctors. *nerd*

You can store it for 4-5 days in the fridge.

Note: Tastes best with roasted cumin powder. 

 

Neelam.

(Visited 70 times, 1 visits today)

Steps

1
Done
Overnight

Add 1 cup dry chickpeas to a large bowl. Fill with water so that the water level is at least 2 inches above the peas. Let them soak overnight in the fridge.

2
Done
1 minute

Drain the chickpeas and transfer to a saucepan (or pressure cooker or an instant pot). Add 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

3
Done

Using Saucepan - Cover the lid and heat the saucepan over medium-high heat. Once the water starts to boil, lower the heat and cook for 30-40 minutes. The boiled chickpeas must be easily crushed with your fingers.

Using Pressure Cooker - Cover the lid and heat over high heat. Cook for three whistles.

Using Instant Pot - Cover the lid and seal the valve. Select Manual and cook for 6 minutes on High Pressure.

4
Done
1 minute

Using a food processor, pulse the chickpeas, garlic cloves, lemon juice, tahini, turmeric, salt, and curry leaves. While the food processor is running, slowly add 1/4 cup water. Add 1/4 cup more if you want a lighter texture.

5
Done

Top it off with roasted cumin powder and roasted sesame seeds.

Neelam

Hi, I’m Neelam. I plan to make Veganbell one of the most inspirational plant-based cooking blog by 2020. Stay tuned. :)

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