Updated: Apr 17
This super easy recipe is the perfect way to satisfy snack cravings while showing your body a little love at the same time!
TURMERIC is a powerful antioxidant shown to reduce inflammation and improve depression.
LEMON JUICE is packed with vitamin C and has been proven to help fight infections and maintain pH balance.
GINGER is loaded with gingerol, a powerful antioxidant linked with improved immune function, better digestion and reduced inflammation.
SEA SALT is full of necessary nutrients and trace minerals that play an essential role in many of our body's vital functions.
BLACK PEPPER is rich in piperine, which helps to increase the bioavailabity of turmeric's health benefits during digestion and protect against damage to cells.
CHICKPEAS are great source of magnesium, potassium, fiber and plant based proteins, all of which play a role in proper digestion and gut health.
16 oz cooked chickpeas
1/8 tsp ground black pepper
1/4 tsp duxbury saltworks sea salt plus more for seasoning
1 tsp turmeric powder
2 tbsp fresh ginger peeled + chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tbsp water
Combine the black pepper, sea salt, turmeric, ginger, lemon juice, olive oil and water in a blender with 1/2 of the chickpeas.
Blend until smooth, then slowly add the remaining chickpeas while blending in between additions until all ingredients are combined and creamy.
If your hummus seems to sticky to blend, add a small amount of oil or water to loosen the mix while continuing to blend. Add and blend as needed until creamy consistency is achieved.
Once consistency is achieved, taste and season to taste with sea salt and any other ingredients!
Serve with crisp veggies/crackers or enjoy as a spread!
PRO TIP: Don't throw out your left overs!
When you're getting down to the end of your batch, blend your hummus a bit of water and lemon juice to create a delicious creamy vegan dressing!