There’s hummus and then there’s golden hummus.

Turmeric is quickly gaining popularity, so I was surprised not to see any turmeric hummus. I thought I’d give it a try and I was pleasantly surprised with the results! The color is really bright and this hummus is SO flavorful. I also added cumin and garlic to give it a boost. I like to top it with crushed chili peppers, parsley and roasted chickpeas. Eat it with roasted carrots, crackers or raw vegetables and you got yourself the perfect snack or a quick healthy lunch.

For the chickpeas, I decided to go with a curry flavor since it pairs well with the turmeric and the cumin in the hummus. Not only do they add flavor to this dish, but they also add a nice crunch. Roasted chickpeas are the best!

For now, just make this hummus and eat it with all the fresh or roasted vegetables! Trust me, it’s the best. 🙂

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Golden Hummus with Curried Roasted Chickpeas

This hummus is spiced with turmeric and cumin for a delicious twist. The result? Golden hummus! Top it with curried roasted chickpeas for a delicious crunch.

Course Side Dish, Snack

Cuisine vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2 cups

Ingredients

Golden Hummus

• 3 cups chickpeas, canned
• 2 medium garlic cloves
• 1/4 cup tahini
• 1/4 cup lemon juice, (about 1 lemon)
• 1 tablespoon olive oil
• 1 1/2 teaspoon turmeric, ground
• 1 teaspoon cumin ground
• 1/2 teaspoon salt (or more to taste)
• 2 tablespoons water, as needed

Curried Roasted Chickpeas

• 1 can chickpeas (approximately 2 cups)
• 2 teaspoons olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

Prepare the roasted chickpeas

• Preheat oven to 400ºF.
• In a medium bowl, mix the curry powder, garam masala, garlic powder and salt.
• Stir the chickpeas and olive oil with the spices until well coated.
• Spread on a cookie sheet and bake for 35-40 minutes or until crispy and golden.

Make the golden hummus

• While the chickpeas are roasting, make the hummus. Add the chickpeas, garlic, tahini, lemon juice, water and olive oil to a food processor and process until smooth.
• Add the turmeric, cumin and salt and process until it turns a bright yellow color. Add more water if the hummus is too dry.
• Serve with roasted chickpeas, parsley and crushed red pepper. (optional)

Notes

Keep in the fridge in an airtight container for 3-5 days.