Turmeric Hummus

Chickpeas, also called garbanzo beans, are a legume.  They host a potent package of protein, vitamins and minerals, helping to increase satiety, boost digestion and keep blood levels stable whilst maintaining optimal cholesterol levels. Turmeric is well recognised for its highly potent antioxidant and anti-inflammatory properties which support our body’s cells and immune function, making this hummus a highly nutritious snack, dip or accompaniment.
Servings: 600 g


  • 480 g cooked chickpeas
  • 1/2 large garlic clove, crushed
  • 1 lemon, zest and juice
  • 1 heaped tbsp tahini
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground tumeric
  • 150 ml cold pressed rapeseed oil
  • 20 ml water
  • generous pinch of sea salt


  • pitted black olives, finely chopped
  • fresh flat leaf parsley, finely chopped
  • baked chickpeas, pre-cooked and backed 180C on an oven tray for 15 minutes
  • handful of toasted flaked almonds
  • sprinkle of turmeric powder


  • Add the garlic, cumin, turmeric, tahini and salt to the food processor and blitz to
    a paste.
  • Add the lemon zest, juice and water with half the chickpeas. Blitz again until combined, then add three quarters of the oil and continue processing until a smooth consistency is reached.
  • Finally add the remaining chickpeas and blend add a touch more oil to reach a desired thickness (alternatively, add more water to create a lighter hummus).
  • Check seasoning and adjust accordingly.
  • Serve on a lipped platter or bowl and garnish with a drizzle of rapeseed oil, chopped parsley and olives topped with toasted flaked almonds and baked chickpeas.  Enjoy with vegetable crudités or seeded crackers. Alternatively, transfer the hummus to a sterilised glass container and store refrigerated for up to 5 days.


The ingredients are added in stages to ensure they are fully incorporated for a smooth hummus. The benefit of adding the water and oil in stages is that it enables you to adjust the thickness of the hummus to your liking.
Pre-soaking: It’s important to pre-soak pulses and legumes as this breaks down the phytic acid they contain. Phytic acid binds to dietary minerals in food and prevents their absorption.
For chickpeas, pre-soak 200g in cold water with 2 tablespoons of vinegar or lemon juice (the acidity facilitates the break down of phytic acid) for 12 hours, or overnight. When ready to use, drain the water and rinse through thoroughly. Be aware, the chickpeas will expand significantly as they soak so make sure they covered by serveral inches of water and in a container with plenty of additional room.
Recipe by Francesca Klottrup, a chef and nutritionist, who lectures on the Natural Chef and Vegan Natural Chef Diploma Courses at CNM
Photography by Juliet Klottrup.