For how much hummus I eat I can’t believe it’s taken me this long to make a sunshiney-saffron version. Which I of course put turmeric in. Not that this hummus needed any help in the glowing color department. Or in the healthy department… I always think of hummus as the healthy dip alternative but throw in some anti-inflammatory turmeric and we’re at next level here. Especially if you serve it with an aggressive tray of the West Loop best Farmer’s Market offerings. Extra points if you serve it to your saffron loving dad on father’s day.
You’ll need (for a lot of hummus):
- 1.5 teaspoons cumin
- 2 teaspoon turmeric
- 0.75 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 lemons, juiced
- 2 cans chickpeas, drained
- 6 tablespoons tahini
- 0.5 teaspoon saffron threads
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 3 tablespoons water
- Grind saffron threads down in a mortar and pestle. Add 2 teaspoons warm water and combine.
- Blend drained chickpeas, cumin, turmeric, salt, pepper, lemon juice, saffron liquid, garlic and tahini in a blender or food processor until as smooth as you can get it.
- Add water and olive oil a tablespoon at a time until you get the texture you want. Taste for seasoning and adjust as necessary.
- Serve with plenty of yummy veg- I especially recommend some pretty farmers market radishes if you can snag them.