Just enough turmeric to give this hummus variation its color without overpowering the flavor, along with a dash of cayenne for a little kick. A little bit of chunkiness is acceptable. Olive oil should be drizzled on top as garnish.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can chickpeas, undrained
- ⅓ cup tahini
- 2 teaspoons olive oil
- 1 teaspoon garlic salt
- ¾ teaspoon onion powder
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
- Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.