Homemade hummus is a mainstay snack in my kitchen. When I made a batch this week for a video shoot, I changed up my standard recipe with more spices including Za’atar, a delicious Mediterranean spice blend and golden turmeric, for which the recipe is named: my new Creamy Golden Hummus.
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, and the blends may vary a bit.
The Daniel Plan Webinar
Last week I was part of a terrific team shooting a video for an upcoming Daniel Plan webinar on Keys to Automatic Weight Loss for the audience of Pastor Rick Warren’s Daily Hope. The one-hour webinar begins on July 18 at 12 p.m PST. Click this link to register, it’s free. Join The Daniel Plan Signature Chefs (of whom I am one), Nutrition coaches and founding Director as we dive 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
To supplement what you learn from the webinar, download the free e-booklet, “Nourish Your Body: Simple Strategies to Eating The Daniel Plan Way ” after you register.
This terrific resource includes an abundance of delicious “approved” foods, smart snacking ideas, money-saving tips, and time-savers to help you kick start your journey to a better, healthier life.
A creamy puree of garbanzo beans (chickpeas) with lemon olive oil, tahini and spices, the beautiful golden color comes from turmeric. Enjoy it as an appetizer or snack with raw vegetables. Makes about 3 cups of hummus.
- 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.
Customize the recipe with extra lemon juice or spices to suit your taste preference. For creamier hummus, add more water starting with 1 tablespoon at a time. For beans, I prefer Eden Foods no sodium added organic garbanzo beans. Check the label for sodium levels on other beans and adjust salt as needed.