Tuesday, 25 October 2016

Halloween Superfood Series - Boosting Tumeric Hummus

Making my own hummus has to be one of my favourite things. It's so quick, easy, simple and takes all of 10 minutes. Plus it's a lot healthier and more delicious than any store bought hummus for sure! And trust me I love my hummus... It's the perfect addiction to any meal or a quick snack. 

Hummus is also great to play about with you can mix up the ingredients and pick or choose what you're fancying.  Depsite loving the traditional , lemony, creamy hummus I decided to add the amazing spice which is tumeric...

Traditionally found in curry, tumeric is one of my favourite spices and has so many superfood, healing properties. For a long time tumeric has been used as a powerful anti-inflammatory in ancient medicine. It helps build the immune system (perfect for the pesky Autumn colds), helps blood sugar levels, fights cancer, aids digestion and helps boost your metabolism. It's quite frankly amazing! Nature loves alerting us to amazing foods through their bright colors. The brighter the better! Think about how much you hear about turmeric, raspberries, cranberries, pomegranates – all super bright superfoods!

In this hummus, the beautiful golden spice works an absolute dream. It's perfect to dip in some veggies, toasted pitta, to brighten a Buddha bowl or along side some freshly baked falafels. It's so easy and additive you'd be a fool not to whip some up! 

So lets get that blender going!!!


- 1 tin chickpeas 
- 2 to 3 tbsp tahini 
- Juice of 1 lemon 
- 2 tsp tumeric 
- 1/2 tsp cumin 
- 1 tsp salt 
- Pinch of black pepper
- 4 to 5 tbsp water 

Drain and rinse your chickpeas. Place all of the following ingredients into a blender/food processor and blend until you reach your desired texture. You may want to add more or less water depending on how smooth you like your hummus (I love mine super smooth) 

Taste and add more lemon juice or adjust the seasoning if needed. 

Serve with chopped veggies, toasted pitta, falafels, salads, rice cakes, slathered on a sandwich or dollop a big blog and baked sweet potato (trust me it's ammaaazing!) 

The choice is yours!