Satisfy your Olympic-sized snacking urge with this vibrant and terrifically tasty Turmeric Curry Hummus with Roasted Chickpeas. Perfect for a sports-watching party or a post-workout snack!
2 cups canned chickpeas, rinsed, dried and “skinned” (divided)
1 teaspoon olive oil
2 tablespoons Instantly Fresh Mint
1 ½ teaspoon salt (divided)
½ cup tahini (sesame paste)
¼ cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon Instantly Fresh Garlic
1 tablespoon Instantly Fresh Ginger
1 teaspoon curry powder
1 teaspoon dried turmeric powder
1 tablespoon fresh grated turmeric root
½ teaspoon black pepper
Additional olive oil for serving
Preheat oven to 400 F degrees.
After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy. Remove from oven and set aside to cool on pan.
Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
Serve with a drizzle of olive oil and roasted chickpeas.