Golden Hummus
Servings: 400 g
Ingredients
- 1 small clove garlic
- 50 g fresh lemon juice
- 20 g olive oil
- 30 g tahini I use organic/hulled
- 1 tsp ground turmeric / or 2 tsp turmeric paste
- 1 tsp ground cumin
- 1 tsp sea salt flakes
- freshly ground pepper to taste
- 400 g tin chick peas drained
- 20 g fresh lemon juice extra
FOR SERVING
- Sprinkle of red pepper flakes or ground paprika
- Toasted pepitas and sunflower seeds
- Dash of olive oil
Instructions
- Place garlic into ™ bowl and chop 3 second / speed 7
- Scrape around bowl
- Add 50g lemon juice and allow to sit for 5 minutes
- Add the rest of ingredients except the extra lemon juice and blend 15 seconds / speed 5
- Scrape around bowl and repeat
- Add the extra 20g lemon juice and blend 1 minute / speed 4
- Place into a container and refrigerate until needed
- Before serving check for seasoning and adjust as necessary (if you make the hummus in advance and allow the flavours to develop you may not need to add extra seasoning)
- Serve in a bowl, sprinkled with red pepper flakes, toasted pepitas and sunflower seeds, and drizzled with olive oil
Notes
RECIPE UPDATE: March 2020
The last time I made this hummus I wanted a thinner and smoother paste to spread lightly onto a plate.
To achieve this I followed the recipe exactly and then checked the consistency in the ™ bowl (it can change a little each time you make it depending on how well the chick peas are drained, or if you peeled the chickpeas). Based on that assessment I added 50g to 100g of Aquafaba (chick pea liquid from the tin) and blended the mix 10 seconds / speed 9, scrape around ™ bowl and repeat 10 seconds / speed 9.
The result was fabulous and just what I was looking, without any reduction in flavour as I didn't add water. So this is another option for you too depending on how you wish to use the hummus.