Hummus, a good source of fiber and protein, is so easy to make there’s no reason to buy it at the store. And you can adapt your homemade version of this velvety dip or spread to suit your taste. The more garlic the better for Dr. Price! Turmeric is the most potent anti-inflammatory spice you will find on your shelf, and here it adds a kick of flavor and a pop of color. Use this as a sandwich spread or as a dip for vegetables and crackers. Hummus keeps well in the refrigerator in a closed container for five days.
Targeted Side Effects: Fatigue, blood sugar regulation, insomnia
A good source of calcium
Calories: 70; Fat: 4.5 g; Saturated Fat: 0.5 g; Total Carbohydrates: 6 g; Fiber: 1 g; Protein: 3 g
Blender or food processor
1 (13.6-ounce) can chickpeas, drained, liquid reserved, divided
3 to 4 cloves garlic, slightly chopped
3 tablespoons fresh lemon juice
½ cup tahini
Handful of fresh parsley, no stems, roughly chopped
½ teaspoon dried turmeric
Salt, to taste
Optional: 3 roasted red peppers (drain liquid from jarred, reserve)
1. In a blender or food processor, blend half the chickpeas, three-quarters of reserved liquid, and garlic until smooth. Add more liquid as needed.
2. Add lemon juice and tahini and blend until combined.
3. Add rest of chickpeas, parsley, turmeric, and red peppers, if using, and blend until smooth, occasionally scraping down sides to blend evenly. If hummus is too thick, add more reserved liquid from beans or red peppers.
Health Tip 101: Lemons are high in vitamin C, a nutrient that helps to strengthen immune activity and decrease free radical damage. In addition, vitamin C, used by the adrenal glands, is involved in decreasing stress and promoting a relaxed state.
Hummus with Turmeric