Name: Turmeric & Cumin Hummus Recipe
Total time: 10 min
Yield: 4
Ingredients: 1 x 400g Tin Chickpeas/Soaked Chickpeas; 2 Tbsp White Tahini; 2 Tbsp Olive Oil; 1 Tbsp Lemon Juice; 3 Tbsp Water; 2 Cloves Garlic (Crushed); 1 Tsp Turmeric; 1 Tsp Ground Cumin; 1/2 Tsp Black Pepper; Pinch of Himalayan Salt; Chickpeas; Basil

Jazz up a classic dip with these Indian inspired flavours - a delicious infusion of spices! Brighten up your day and warm your tummy with this potent dip. A flavoursome gluten-free and dairy-free snack, that can be enjoyed with carrot sticks and celery.

Equipment

Sieve
Food Processor
Serving Bowl

Ingredients

1 x 400g Tin Chickpeas/Soaked Chickpeas
2 Tbsp White Tahini
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
3 Tbsp Water
2 Cloves Garlic (Crushed)
1 Tsp Turmeric
1 Tsp Ground Cumin
1/2 Tsp Black Pepper
Pinch of Himalayan Salt

Optional toppings

Chickpeas
Basil

Method

Firstly, drain and rinse the chickpeas in a sieve.
Place the chickpeas into a food processor alone with all the other ingredients.
Blend the dip until you have a smooth and creamy consistancy.
Serve immediately in a serving bowl or keep in airtight container and consume within 4 days.
Enjoy!

Click to enlarge

Nourishing Amelia

Nourishing Amelia is an award winning blog set up by, Amelia Littlejohn, as a way to help others lead a happy, healthy life. After battling depression, anxiety and chronic fatigue she was diagnosed with Coeliac Disease. Amelia then knew she had to help her body get as much nourishment as she could! She educated herself on nutrition and started the transition to a completely plant based diet. She's keen to help others, with this blog that includes recipes for delicious sweet treats and healthy snacks that are all healthy, gluten-free and vegan. Amelia went on to win Best Vegan Blog 2016.