Hummus has become my new best friend. It makes a great spread for multiple breakfasts and lunches.
Adding a pinch of turmeric to the ‘traditional’ hummus makes it colorful, tasty, and anti-inflammatory!
You can store it for 4-5 days in the fridge.
The Golden Hummus
Adding a pinch of turmeric to the traditional hummus makes it colorful, tasty, and anti-inflammatory!
- 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.
- 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.
- IF 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.
- IF Using Pressure Cooker - Cover the lid and heat over high heat. Cook for three whistles.
- IF Using Instant Pot - Cover the lid and seal the valve. Select Manual and cook for 6 minutes on High Pressure.
- 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.
- Top it off with roasted cumin powder and roasted sesame seeds.
Note: Tastes best with roasted cumin powder.