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Anti-Inflammatory Turmeric Hummus

Natural diy chickpeas ginger paste

Total Time: 15 minutes
Serving Size: 1 cup

1 can organic chickpeas (set juice aside for later)
1/4 cup tahini
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp sea salt
1 clove garlic
4 tbsp water (or juice from the chickpeas)
1 tsp turmeric 

In a food processor or high-powered blender, add all ingredients except the water or chickpea juice. Pulse a few times to get everything mixed. While still running, add the water until you get the consistency that you like. Run the processor until the hummus is creamy and smooth. Serve with your favorite vegetables! 

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