I never really got into the golden milk craze. I tried a golden latte exactly once. It was OK. A bit too peppery for my liking. But I do happen to like turmeric a lot. Love even. So it seemed obvious that turmeric would be a tasty and healthy flavor to mix into hummus.
Because I love turmeric, I thought I’d take a moment to talk about the health benefits found in the ingredients in this recipe.
Turmeric, the spice that gives curry its yellow color, is associated with anti-inflammatory benefits, pain relief, antioxidants and is thought to aid in digestion.
Ginger is a spice associated with anti-inflammatory benefits, anti-diabetic properties, lower cholesterol levels, improved brain function, lower risk of infection.
Chickpeas are nutrient dense beans associated with appetite control and thought to have digestive benefits. They are almost as high in fiber as they are protein (2 g fiber per 3 g protein per ounce) and may help reduce the risk of chronic diseases such as heart disease, cancer and diabetes.
Olive oil, an oil rich in healthy monounsaturated fat, is associated with anti-inflammatory benefits, high antioxidants, protection against heart disease and antibacterial properties.
Aleppo pepper is a Turkish spice used in Middle Eastern and Mediterranean cuisine associated with improved vision, brain function, immune system, metabolism and digestion; heart health; weight loss; anti-inflammation properties; and stress reduction.
Spread this on some bread and add some veggies to make a remarkable veggie sandwich. Yes, people will think it’s yellow mustard but you can smartly correct them.
- 1 c. dried chickpeas, rinsed and soaked overnight in plenty of fresh water
- 1 ½ tsp. baking soda
- 2 T. tahini
- 2 T. olive oil
- 1 small clove garlic
- ½ to 1 tsp. ground turmeric
- ½ to 1 tsp. fresh grated ginger
- 2 to 3 tsp. crushed Aleppo pepper, plus more for garnish
- 3 to 4 ice cubes
- salt, to taste
- olive oil, for serving
- Soak chickpeas in plenty of water overnight.
- Rinse and drain chickpeas and add to a pot. Add enough water to rise 1 to 2 inches above the chickpeas. Add baking soda. Turn heat to high and cook for 15 to 30 minutes (this should depend on how long you soaked the chickpeas; it may take longer to cook chickpeas that have not been soaked long enough). The chickpeas should be tender, not mushy.
- Rinse the chickpeas under water and remove the skins. You can do this by pinching the skins off the chickpea or by loosely rubbing them between your hands. This will take a long time and is the most annoying part of this recipe. Reserve a handful for garnish.
- In a food processor, puree cooked chickpeas (rinsed), tahini, olive oil, garlic, ground turmeric, and Aleppo pepper for two to three minutes. While the blade is still running add ice cubes and process another minute or two longer, until smooth. Add salt to taste.
- Transfer to a bowl and drizzle with olive oil. Sprinkle with additional Aleppo pepper for garnish.