ABOUT THE RECIPE:

Ground cumin, chili powder, fresh garlic, ground turmeric, and a dash of cayenne pepper all jazz up this flavorful and colorful Lemony-Turmeric Hummus. It's easy-to-prepare and makes a nice appetizer for a casual meal or festive party.

4 to 6 servings

INGREDIENTS:

1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons freshly squeezed lemon juice, to taste
1 heaping tablespoon sesame tahini
1 to 3 tablespoons water, plus more as needed
1 small clove garlic, diced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon ground turmeric
¼ teaspoon sea salt
⅛ teaspoon cayenne pepper

INSTRUCTIONS:

Put all of the ingredients into a blender or food processor and process until smooth. Add more water as needed, to achieve desired consistency (see note). Cover and refrigerate until serving. To serve, mound the hummus into a bowl and place it on a pretty platter, surrounded by a colorful display of veggie sticks (or veggie slices) and crisp crackers.

Chef's note: For a creamier hummus, add 1 tablespoon of extra-virgin olive oil and/or an additional tablespoon of tahini, if desired.