If only medicine could come from purely natural ingredients and taste like rich, creamy hummus…Oh wait, it can!
We are all familiar with turmeric as one of the most standard spices in Indian cuisine, but did you know that it has been used for thousands of years in Ayurvedic medicine to promote a whole range of health benefits? It stimulates digestion, boosts the immune system, detoxifies the liver, and may even be effective at fending off cancer and depression. When paired with black pepper to help the body absorb curcumin (the main active ingredient in turmeric), it is also has powerful anti-inflammatory and anti-oxidant properties.
Plus, it’s just delicious.
Knowing all this, I’m always looking for different ways to incorporate turmeric into my diet, and here’s a great one! Chickpeas are already quite the superfood, with their high levels of iron, protein and fibre, but combined with turmeric, this hummus is incredibly good for you.
I already had a batch of my homemade hummus in the fridge, so all I did was mix some turmeric power and a bit of black pepper into it.
But, just in case you want to make everything from scratch, here’s the whole recipe below.
- 500 grams of dry chickpeas (soaked overnight, then left to simmer until soft)
- 3 tbsp tahini
- 3 tbsp lemon juice
- 3 large cloves of garlic
- 1.5 tsp salt
- crushed chili peppers
- turmeric (I just kept adding it in and mixing until everything was a rich yellow colour)
- black pepper
Everything just goes straight into the blender, and that’s all there is to it! For a bit of added flavour, some paprika or cumin also gives it an extra kick.