A delicious and colorful hummus recipe that incorporates the anti-inflammatory properties of turmeric, tangy tomato curry, and the goodness of roasted vegetables. This hummus is ideal as a spread or dip for all kinds of events.
Ingredients: 1 cup cooked chickpeas. 1/4 cup roasted red bell pepper. 1/4 cup roasted cherry tomatoes. 1/4 cup roasted zucchini. 2 cloves garlic. 1 tablespoon tahini. 1/2 teaspoon ground turmeric. 1/2 teaspoon cumin powder. Juice of 1 lemon. Salt and pepper to taste. Olive oil for roasting. Fresh cilantro leaves for garnish.
Instructions: Preheat your oven to 400F 200C. Toss the red bell pepper, cherry tomatoes, and zucchini in olive oil, salt, and pepper. Roast them in the preheated oven for about 20 minutes or until they are tender and slightly caramelized. In a food processor, combine the cooked chickpeas, roasted red bell pepper, roasted cherry tomatoes, roasted zucchini, garlic, tahini, ground turmeric, cumin powder, lemon juice, salt, and pepper. Blend the mixture until smooth and creamy. You may need to scrape down the sides of the processor a few times to ensure everything is well incorporated. Taste the hummus and adjust the seasoning if needed. You can add more lemon juice, salt, or spices to suit your taste. Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh cilantro leaves. Serve your Tomato Curry, Roast Veg, and Turmeric Hummus with pita bread, crackers, or fresh vegetable sticks.
Prep Time: 15 minutes
Cook Time: 20 minutes
Casal De La Cuina
