Who loves hummus? Me me me! How about a bowl of golden turmeric hummus? Nutty, creamy and spiced with turmeric, a spot of cumin and optional chilli flakes. Perfect with crunchy crudités, layered in wraps and sarnies and as a luscious topping to baked sweet potatoes.

Hummus is a staple in our household and we have it all year round, but especially in the summer as picnic and barbeque accompaniments. We do still sometimes buy shop bought hummus (convenience being the driver), but when you make your own, it is so fresh and superior in texture and flavour. I also love how you can tailor the recipe to your own taste.

One of the things I love to tweak is the fat content. Shop bought humus often has a medium fat content. I do love olive oil and tahini and their health benefits, but I do like to reduce the fat content where I can (especially as I eat a lot of hummus!!). Did you know, you can reduce the olive oil content by substitution with some of the chickpea water (aquafaba) instead?

This hummus recipe uses butterbeans as the base instead of the conventional chickpeas (though you could stick to chickpeas), which give a creamier consistency. I also love to boost mine with a little plant protein, although this is optional.

Makes: 1 bowl

Preparation time: 5 mins

Ingredients:

• 1 x 400g can of butterbeans or chickpeas (you can soak your own if you prefer), drained, saving 1 tbsp. of the water
• ¾ tsp. Vitalising Superpowder or 1/2 tsp ground turmeric
• ½ tsp. ground cumin
• 1 tbsp. tahini
• 1 tbsp. extra virgin olive oil
• 1 tbsp. chick pea water (aquafaba) or water
• ¼ tsp. salt
• Black pepper, to taste
• Optional: 1 tbsp. protein powder (soya bean or pea)

To garnish (optional):

• 1 tbsp. extra virgin olive oil
• 1 tsp. Dukkah

Method:

• Add all ingredients to a blender or food processor and process to a smooth thick creamy paste. You will need to use a spatula to scrape down the sides of the blender/ food processor.
• Spoon into a bowl and garnish with extra-virgin olive oil and dukkah, if desired. Serve.

Don’t forget you can find my favourite recipes in my FREE eBook here.