10-Minute Golden Hummus Infused with Anti-Inflammatory Spices Like Ginger and Turmeric! Creamy, delicious and high in protein!

Zutaten

  • 1 15 Unzen Dose Kichererbsen, abgetropft és*
  • 1 mittel Zitrone, Saft (~3 EL oder 45ml je nach Originalrezept)
  • 3 suppe tahini
  • 2 g Irofle Knoblauch (gehackt // mehr nach Geschmack)
  • 1 Tee geriebenen frischen Ingwer
  • 1/2 TL < span class="wprm-rezept-zutaten-name">geriebene frische Kurkuma*
  • < span class="wprm-recipe-ingredient-amount">1/4 TL gemahlene Kurkuma (mehr nach Geschmack)
  • 1/4 Tee Meersalz (und mehr nach Geschmack)
  • 1 Prise Cayennepfeffer (optional )
  • 1 -2 Esslöffel Olivenöl (oder sub)< /span>

Instructions

  • Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne pepper (optional) to a Food Processor and stir on high heat until creamy and smooth is, scrape the sides as needed.
  • To create a creamier texture, add some oil and/ or (if oil is avoided) water. (I used 1 tbsp oil and 2 tbsp water).
  • Flavour and adjust flavor as needed by adding more Add garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne pepper for spiciness. I added some more ground turmeric, lemon juice and salt.
  • Serve or garnish with pine nuts, sesame seeds or pine nuts with several condiments. Parsley would also be a good addition. Store leftovers, covered, in the refrigerator for up to 3-4 days.
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