{Recipe} Golden Hummus


Like most of my friends I have little pots of hummus littering my fridge, I prefer to make my own and seeing as I eat it so often I give each batch a little twist. Turmeric is my current favourite because of it's amazingly anti-inflammatory and medicinal properties. It's flavour develops with time so if you're going to keep it to enjoy later use a little less turmeric than if you're going to enjoy it all immediately. 

Free from gluten, dairy and Vegan. 

Total Time 5minutes

Serves 4


  • 240grams cooked chickpeas, a 400gram tin, drained
  • 6 tablespoons extra virgin olive oil 
  • 1 tablespoon tahini
  • 1 small garlic clove, peeled
  • 1/2 - 1 teaspoon ground turmeric
  • juice of a lemon
  • seasoning


  •  Place all ingredients in a food processor or high powered blender and blitz until smooth. 
  • The turmeric flavour does develop and strengthen with time so I would advise adding 1/2 a teaspoon if you are not going to eat all the hummus immediately. 
  • Store in a glass jar as turmeric can stain plastic containers.