Turmeric is typically used in a lot of curries, can be used as a substitute for saffron and apparently has great health benefits. It is very vibrant, adding color to any bland-looking recipe and it even has anti-inflammatory properties, helps detoxify the liver, and is a natural pain killer. As I was doing research about this interesting spice, I was reading that many people put it into capsules and ingest it daily. This might be something worth looking into further! I do have to say though, when I heard that Turmeric was the theme of the month I panicked a little. I had no idea what kind of recipe to make. I knew that it is used in many curry recipes but I wanted to do something different. As I was browsing some vegetarian recipes, I came across one for hummus. It didn’t have turmeric in it but I improvised a little and came up with something that I think is pretty damn creative.
Ingredients for the hummus:
- 2 (15 oz) cans of chickpeas (or garbanzo beans)
- 3 or 4 garlic cloves
- 1 tbsp turmeric powder
- 1 tsp curry powder
- 1 tsp salt
- ½ cup olive oil
Ingredients for the pita chips:
- 1 pkg of pita pockets
- Garlic powder
- 3 tablespoons olive oil
You will need:
- A food processor or blender!
- An oven or toaster oven
To start, strain the chickpeas and rinse them with water. This will take off any liquids that are still clinging to the chickpeas from the cans.
Measure out all of your ingredients and toss everything into the food processor. Pulse until the mixture is smooth. You may want to open the food processer intermittently and see how your hummus tastes. I found as I was making this that it was very experimental. In order to get the creamy texture I wanted I had to add just a little bit more olive oil. Feel free to be liberal with your measurements – you can’t really mess this up!
After you’ve finished with your hummus, place it into a bowl. I prefer my hummus at room temperature but if you like it cooler, throw it in the fridge! To start on the pita chips, first preheat your oven or toaster oven to 350 degrees. Cut one pita pocket into 4 even triangles and peel apart each side. Lay them flat on tin foil on a baking sheet. You should then brush one side only with olive oil, and sprinkle garlic powder and salt over the pita. Toss them in the oven for approximately 5 minutes (maybe even less). I wouldn’t walk away from the oven because you want to take them out as soon as the edges turn golden brown. I burned the first batch!
When they look about ready, take them out and let them cool. Then get ready to enjoy. You’ve just made homemade hummus and homemade pita chips! CONGRATS!!
*** serve with veggies or save for later to use as a spread for sandwiches!***