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Smoked Cheese Turmeric Hummus


I think that the best hummus recipe you could ask for is one that tastes rich and delicious, but at the same time is thick, has a bit of smoke ;) and is super creamy in texture. If you don’t know by now, I looooove turmeric, I double, triple, or sometimes quadruple in my recipes.

And let me tell you a secret .... hummus is super simple to make at home, and tastes so much better than any other hummus you’ll find at the grocery store. I love eating it for breakfast, for lunch and sometimes for diner on a slice of bread or with veggies.

 


 

Ingredients:

Instructions:

  1. Drain the chickpeas and add them to a medium sized pot.

  2. Add a few cups of water (2-3) and bring the water to a boil. Boil the chickpeas for at least 25-30 minutes or until the skin starts to fall off from the chickpeas.

  3. Chickpea skins are edible, but if you want a creamy hummus, peel the chickpeas.

  4. Take a handful of chickpeas and rub under running water to remove the skins, discard skins and let the chickpeas cool completely before you start adding them in your food processor.

  5. With the food processor running, drop the garlic cloves in through the feed tube to chop fine (or add chickpeas, tahini, cheese and garlic into a blender if you don't have a food processor) Stop the processor and add chickpeas, tahini and cheese, let the food processor run for at 4 to 5 minutes, run the food processor for a few minutes so the hummus mixture will blend well enough to a smooth texture, test, and if needed, add a bit of hot water through the opener of the food processor as it’s running to help continue to smooth the hummus even more until it's completely creamy.

  6. And don’t forget to scrape the walls of the food processor several times in between to make sure you will obtain that nice consistency.

  7. While the food processor is running, add the other ingredients, blend for about 4 minutes or so. Check if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky-smooth consistency.

 

Notes:


  1. Always adjust spices to your taste! There are so many other spices that would be delicious in this recipe – cumin, coriander, chili powder, and/or paprika work particularly well.

  2. Hummus will always be better with tahini. But if you have a sesame allergy, sunflower butter, pumpkin seed butter, or a few more tablespoons of olive oil are the best.

Enjoy!

 

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