turmeric_hummus
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| turmeric_hummus [2023/08/14 00:08] – david | turmeric_hummus [2023/08/14 00:11] (current) – david | ||
|---|---|---|---|
| Line 12: | Line 12: | ||
| Instructions: | Instructions: | ||
| - | - Add drained chickpeas, lemon juice, tahini, garlic, ginger, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed. | + | - Add drained chickpeas, lemon juice, tahini, garlic, ginger, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides as needed. |
| - To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water). | - To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water). | ||
| - Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt. | - Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt. | ||
| - Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days. | - Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days. | ||
turmeric_hummus.txt · Last modified: 2023/08/14 00:11 by david
Page Tools
Except where otherwise noted, content on this wiki is licensed under the following license: CC Attribution-Share Alike 4.0 International
