Free from added oil, it makes an excellent snack, lunch, or even a light dinner, and is even great as a snack for guests!
Ingredients:
1 can of chickpeas (you will need 4-5 tbsp of the juice too)
1 heaped tablespoon Organic Turmeric Powder
1 teaspoon ground cumin
1 teaspoon ground nutmeg
2-3 tablespoons of brewer's yeast flakes
2 tablespoons tahini (sesame seed paste)
1 teaspoon black salt
Juice of ½ lime
optional: 2 cloves garlic
Place all ingredients in a high-powered food processor/blender and blend until creamy. The turmeric will give the hummus a beautiful color.
Serve with vegetables and tortillas - which you can even make yourself.
You can also sprinkle sesame seeds on the hummus or drizzle it with a little pumpkin seed oil.
(It's worth doubling the portion right away because it will run out quickly :) )
Bonus recipe :)
Homemade tortilla with turmeric
40 g flaxseed + hot water
2 tablespoons oatmeal
2 tablespoons brewer's yeast flakes
a few pinches of black salt
1 teaspoon Organic Turmeric Powder
Other spices to taste (cumin, nutmeg, pepper)
Pour about three times the amount of hot water over the flaxseed. Let it reach a jelly-like consistency in a few minutes. Mix everything else in and work it into a paste. (If it's difficult to combine, you can add brewer's yeast flakes or oatmeal, or you can mix in chia seeds and other seeds. If it's too thick, you can loosen the consistency with plant-based milk.
Spread a thin layer on a baking sheet greased with coconut oil.
Bake at 180 degrees for 10-15 minutes until crispy (watch carefully, it will burn quickly).
Cut into triangles while still warm.
Bon appetit! It goes perfectly with turmeric hummus!
