I strongly believe that hummus is ALWAYS better homemade, especially when you live with my housemate Rosie, who's the queen of hummus! I usually leave it to her to whip up a batch, but every so often I get the urge to bust out my food processor and work it hard.
So why have I dubbed this Midas Hummus?! Because I've turned it to gold by adding a carrot and some turmeric!
Ingredients (makes 1 bowl)
3 cups chickpeas, soaked overnight then boiled
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp turmeric
3/4 tsp Celtic sea salt
1/4 cup water
1/2 cup olive oil
6 cloves of garlic
1. Blend all ingredients together in a food process until smooth. Blend less if you prefer chunky hummus.
2. Serve with celery sticks or healthy crackers.