5-Minute Turmeric Hummus

Why it works

A fibre-and-protein dip to keep on hand so the afternoon snack is vegetables and hummus rather than crackers and cheese. Turmeric and olive oil push it toward anti-inflammatory.

Ingredients

• 1 can (400 g) chickpeas, drained (reserve the liquid)
• 2 tbsp tahini
• 2 tbsp extra-virgin olive oil
• 1 lemon, juiced
• 1 clove garlic
• 1/2 tsp ground turmeric
• to taste salt
• to loosen water or reserved chickpea liquid

Method

1. Add the chickpeas, tahini, olive oil, lemon juice, garlic, turmeric and a good pinch of salt to a food processor or blender.
2. Blitz for 1 minute, stopping to scrape down the sides.
3. With the motor running, add water or the reserved chickpea liquid a tablespoon at a time until it turns smooth, pale and light rather than stiff and pasty - usually 3-5 tablespoons.
4. Blitz for another full minute for the smoothest texture. Taste and add more salt or lemon.
5. Scrape into a bowl, make a swirl with the back of a spoon and pour a little extra olive oil into it. Serve with cucumber, pepper and carrot sticks.

Swaps

White beans instead of chickpeas for a milder, softer dip.