Name: Turmeric hummus
Prep time: 10 min
Total time: 10 min
Ingredients: Hummus; 800 gram canned chickpeas, rinsed, drained; 1/4 cup honey; 1/4 cup lemon juice; 1/4 cup olive oil; 1 small_piece 4cm fresh turmeric, grated; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 tablespoon finely chopped fresh coriander

Turmeric hummus

Turmeric hummus is a delicious addition to a beef and hummus wrap or dip platter, with turmeric introducing a welcome tang to the classic chickpea dip.

Makes 2 Cup

Prep

10M

Ingredients

Hummus

800 gram canned chickpeas, rinsed, drained

1/4 cup honey

1/4 cup lemon juice

1/4 cup olive oil

1 small_piece 4cm fresh turmeric, grated

2 clove garlic, crushed

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 tablespoon finely chopped fresh coriander

Method

Hummus

1.Blend or process chickpeas, honey, juice, half the oil, turmeric, garlic, cumin and half the cayenne pepper until smooth.

2.Transfer mixture to medium bowl; stir in coriander, season to taste.

3.Serve hummus sprinkled with remaining cayenne pepper and drizzled with remaining oil.

Serve dip with crusty bread; we used toasted pitta bread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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