Good afternoon Folks.
Today I want to share a wonderful, bright yellow but Spicy Ginger and Turmeric Hummus. This hummus has a delicious yellow colour due to the Turmeric and has great flavour of garlic, ginger and cayenne pepper. If you prefer the Hummus to be less spicy just decrease with the amount of garlic and cayenne.
Use the hummus as vegetable dip or on bread. (you might like to try these Gluten Free Rolls) If you like hummus as much as I do you might also want to try this Sweet Carrot hummus with a Moroccan touch or the Blazing Beatroot hummus
On the Blog I have shared quite a few recipes with Turmeric because if the great antiinflammatory effect of the curcumin. Turmeric is from southeast Asia. It has been used for thousands of years in the Ayurvedic tradition where it is considered a herb that purified the entire body. One of its components is called curcumin. Curcumin is a very strong antioxidant and has potent anti-inflammatory effects. Regular intake may play a role in lowering the risks of heart disease and even cancer. Turmeric is also known to improve brain function, which is great when you recover from burnout related brain damage. You can find much more information on turmeric here
When you combine Turmeric with Cayenne pepper or black pepper you improve the absorption of curcumin in your body.
- 1 can/250g organic chickpeas (cooked)
- 2 tablespoons Tahini
- the juice from ½ a lemon
- 2-3 cm slice of ginger (peel off)
- 1 clove of garlic (Pressed)
- 1/2 teaspoon of Cayenne Pepper
- ½ teaspoon of ground cumin
- Ground Pepper
- 2 tablespoons of olive oil
- water to get the right consistency
Step by Step
place all the ingredients in a bowl and blend them till smooth or your desired texture with a hand blender, or if you have a food processor I would recommend using that.
Before serving it sprinkle a little fresh parsley and a little extra olive oil over it and serve it with a piece og good rustic bread, with vegetables or on a salad.