ABOUT THE RECIPE:
A pop of turmeric adds jazz to this flavorful, creamy and easy-to-prepare Lemony-Turmeric Hummus.
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons freshly squeezed lemon juice, to taste
1 tablespoon sesame tahini
1 tablespoon water, plus more as needed
1 small clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon chili powder
1/4 teaspoon ground turmeric
¼ teaspoon sea salt
1/8 teaspoon cayenne pepper
Put all of the ingredients into a blender and process until smooth. Add a bit more water as needed, to achieve desired consistency.