Turmeric has long been used as a powerful anti-inflammatory in ancient medicine. The more turmeric, the better – I often spike my smoothies with a dash of turmeric or end cold, winter days with a turmeric tea. Hummus is my latest trick for incorporating turmeric into your daily routine!

Serves 4
  • 2 cups of chickpeas or 1 16-ounce can
  • 5 cloves of roasted garlic
  • 1/4 cup tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/4 tsp turmeric
  • Dash of red pepper flakes
  • Salt and pepper, to taste
  • Water, to desired consistency

Preheat oven to 400°F. Peel away most of the papery skin from the head of garlic and trim about ¼ inch off the top. This will expose the tops of the cloves. Drizzle with a teaspoon of olive oil, wrap in aluminum foil, and roast in the oven for about 40 minutes to an hour (or until it’s nearly caramelized). Once roasted, let cool then gently remove garlic by pushing at the bottom of the clove.

Combine the roasted garlic, chickpeas, lemon, tahini, red pepper flakes, salt, pepper and 2 tablespoons of water. Blend well combined. Taste, and adjust if needed with a pinch more salt or a squeeze of lemon.  Add one tablespoon of water at a time until you reach your desired consistency (I usually end up adding a couple more tablespoons as I like my hummus to be rather smooth).