Hummus with Turmeric

Hey there :)

The weather is finally at a point where barbeques and trips to the lake are no longer just things you want to do, but things you can do. Yay :)

Anyway, since it is that warm I personally tend to prefer some lighter snacks over heavy stuff. Stuff you can easily take to the seaside with you for example :) Like just some crackers or vegetable sticks. And they always pair well with hummus, so I decided it was time for another jar of it. It is an easy-peasy recipe that takes almost no time. The one exception is the time needed for cooking the chickpeas, but they do that by themselves ;)

I added some turmeric to the hummus, it makes it a little more orange-y and makes it taste just little bit like curry.

As I said it’s nice with some vegetable sticks like celery or carrots, but also smeared on some bread or with a bowl of quinoa.



prep time: 5-10 minutes + cooking time for the chickpeas +++ yields: about 2 Cups


  • 2 Cups / 290g cooked chickpeas (I had ½ Cup before cooking)
  • 1/3 Cup / 85ml olive oil, maybe a little bit more
  • 2 Tbsp. sesame oil
  • 2 garlic gloves
  • 4 Tbsp. tahini
  • 1-2 tsp. turmeric
  • 2 tsp. paprika spice
  • ½ tsp. cayenne pepper
  • pinch of black pepper
  • 2 Tbsp. chili-salt (or normal one and add a little more cayenne)
  • ½ lemon, juice
  • splash of the cooking water from the chickpeas


Place all the ingredients in a blender and pulse several times, until desired texture is reached. You may need some more oil or cooking water if you want a very smooth texture. (You can also use an immersion blender, it just takes a little longer)

Adjust the spices to taste

Store in an airtight jar and cover with some more olive oil. Kept in the fridge it should last for at least 2 weeks.


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