Hummus with turmeric and roasted cherry tomatoes. A yummy vegetarian recipe
Why do I like Hummus so much, I’ve always wondered. Is it because it’s so delish or because it’s really quick and easy to make? I’ll tell you a bit about it and I’ll let you decide for yourselves.
First of all, I always found it as a life saving idea when my fridge is empty. Every time I do the groceries, I stock up with a few cans of chickpeas, to have for rainy days 🙂 . They’re always there in my pantry and the best thing is that it never takes more than 20 minutes to make it.
You might be tempted to say that the ready-made hummus in the stores is just as good so why waste 20 minutes with it? But I would strongly advice against that one, unless you really know how it’s made. It’s often full of refined oils which makes it rich in calories and most of the times there’s a lot of salt and even sugar in it.
Therefore, I always found it best to make it myself. Besides, I like experimenting with it, adding all sorts of spices and toppings that will give it a unique touch.
Today I tried it with turmeric, but there are so many variations of hummus that you can literally add all sorts of spices and make it delicious. You can try it with pesto, harissa or with a ripe avocado, and I promise you’ll love it… chef’s honour!
This recipe is truly delicious and healthy which is just about what everybody looks for these days. If you have time, you can cook a larger quantity to you have it in the early mornings before going to work. It lasts for up to 5 days the fridge, in an air tight container. Or you can even pack it, take it with you and skip all the unhealthy snacks you usually have during lunch breaks.
You can spread it on bread, serve it in a pita or better yet try it with some crispy veggies cut into strips (bell peppers, celery, carrots, cucumbers). I used cherry tomatoes and I made the houmous while they were roasting in the oven, so it didn’t add up to my cooking time.
Finally, I think you’ll enjoy the Hummus with turmeric and roasted cherry tomatoes recipe because it’s delicious, quick and easy. But don’t take my word for it. Try it yourselves and as I always advice, experiment with it. Bring your own spices to the table and add your own touch.
time recipe 🙂
Humus with turmeric and roasted cherry tomatoes
- 400 g can of chickpeas in water
- 1 garlic clove
- 1/2 tbs turmeric
- salt & pepper
- 4 tbs extra virgin olive oil
- 200 g cherry tomatoes
- 1/2 tbs sesame seeds
- Heat the oven at 180C.
- Cut the cherry tomatoes into halves, drizzle 2 tbs of olive oil, sprinkle salt & pepper and put them on a baking tray. Roast them for 15 minutes.
- Drain the chickpeas, leaving just a bit if water in it, then put it in a food processor.
- Peel the garlic and slice it. Add it to the chickpeas.
- Add 1/2 tbs turmeric, 2 tbs olive oil and a pinch of salt in the food processor.
- Blend everything together until you have a smooth paste.
- Spread the hummus on a plate. Top it with the roasted cherry tomatoes, sprinkle with sesame seeds and drizzle a bit of olive oil.
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