Homemade hummus is a mainstay snack in my kitchen. I made a batch for a video shoot and changed up my standard recipe with more spices, I added Za’atar, a delicious Mediterranean spice blend and golden turmeric for my new Creamy Golden Hummus recipe.
Creamy Golden Hummus
For years I’ve made hummus with lots of lemon and cumin, but this time I wanted to jazz things up a bit. Into the food processor went cumin, lemon juice and garlic, tahini and olive oil, adding coriander and turmeric for its beautiful golden color. Then, I topped the golden hummus with extra olive oil, a sprinkle of chopped parsley, and za’atar.
About Turmeric & Za’atar
A member of the ginger family, turmeric is used for its brilliant golden color and mild bitter flavor. It’s also a powerful anti-inflammatory. Turmeric is what gives this hummus the beautiful color. It’s a component in Indian curry powder blends and the Moroccan curry blend called Ras el Hanout.
Za’atar is a dry spice blend of sumac berries, toasted sesame seeds, salt, cumin, dried thyme, oregano and marjoram. Throughout the Mediterranean, za’atar is commonly used as a table condiment. Sprinkle it on chicken, fish, vegetables and tomatoes, or mix with olive oil as a dressing or spread. When shopping, you will also see it spelled zahtar and zaatar. The blends may vary a bit.
The Daniel Plan Webinar
Last week I was part of a terrific team shooting a video for a Daniel Plan webinar on Keys to Automatic Weight Loss. The one-hour webinar featured The Daniel Plan Signature Chefs (of which I am one), Nutrition coaches and founding Director diving into practical ways to:
- Rely on God’s power, not willpower to get healthy
- Curb your cravings
- Maximize your metabolism
- Increase your energy
- Boost your mood
- Shed extra weight
If you love hummus, here is another way to enjoy it, in avocado hummus wraps.
- Food Processor
- 1-2 garlic cloves peeled
- 2 15-ounce cans garbanzo beans (chickpeas) rinsed and drained
- 1/3 - 1/2 cup water as needed
- 1/4 cup tahini
- 4 tablespoons extra virgin olive oil divided use
- 1 lemon juiced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black or white pepper
- 2 teaspoons za'atar
- 2 teaspoons chopped parsley or cilantro
- With the food processor running, drop the garlic cloves in through the feed tube to chop fine. Stop processor and add all of the rest of the ingredients. Start with 5-6 tablespoons of water and add more depending on how creamy you want the hummus. Serve immediately or hold in the refrigerator for 4-5 days.