Speedy Paprika Turmeric Hummus

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HUMMUS. It has GOT to be one of my absolute favourite snack foods. I love having it with raw carrot sticks, raw broccoli, peppers, scooped on top of a salad bowl, you name it! I’ve yet to find a flavour that I don’t like, and since starting this blog I’ve begun to make my own varieties at home, simply because hummus is both super quick and super cheap to make a big batch of yourself! I have aΒ Roasted Red Pepper HummusΒ already on the blog, and I’ve also made Beetroot Hummus. With this recipe, I’ve decided to keep it pretty simple, using a very basic hummus recipe, but adding a cheeky hint of a couple of my favourite spices – paprika, turmeric, and an optional hint of ginger!

This hummus literally took me five minutes to make, and this recipe provides the volume you’d get from buying a standard tub in the supermarket. Feel free to double it if you want! Now let’s get to the food!

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Recipe

Ingredients

  • 1 garlic clove, finely chopped
  • Juice of 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 2 tbsp of tahini
  • 1 tsp sweet paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ginger (optional)
  • 1 400g tin of chickpeas, drained and rinsed
  • Required: Nutibullet or equivalent power blender, or food processor

Method (Super Simple!)

  1. Place the chickpeas, garlic, lemon juice, tahini and spices into your Nutribullet cup/food processor. Give it a Β quick shake before you start blending.
  2. Blend on high power for 5-10 minutes until you get a texture that’s creamy AND rough if that makes any sense! You may need to scrape down the sides of the cup mid-way through and/or add a little more oil or just water, then keep going!
  3. And that’s it! Pour the hummus into a bowl, get some chopped veggies ready and start dipping!

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Enjoy guys! Let me know what you think about this recipe, and tag me if you try it – @theirishbalance on Instagram or Twitter! Hummus is a really handy thing to have in the fridge for some filling, plant-based snacking with a good dose of fibre too!

Ciara πŸ™‚ x

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