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Turmeric Hummus

Turmeric Hummus

I serve this hummus all year long as an appetizer with crackers, crudités or toasted bread. It can be used as a side for any type of Middle Eastern entree such as kebobs or a spread on a sandwich. Sometimes I add scallions or cilantro sometimes I add lime instead of lemon. This is a creative bean dip that can be made with black or white beans, garnished with chopped olives or toasted pine nuts. Make this recipe your own and enjoy.


1 19 ounce can chick peas, rinsed and drained (or black beans can be used)

5 Tablespoons lemon juice

4 Tablespoons tahini

2 garlic cloves, roughly chopped

1 Tablespoon tamari or soy sauce

2 teaspoons turmeric

freshly ground pepper

1 Tablespoon chopped parsley or cilantro

Extra virgin olive oil

1 package whole wheat pita bread, cut into triangles


  1. Heat the oven to 400F.
  1. Puree the chick peas in a food processor with the lemon, tahini, garlic, soy sauce, turmeric and pepper. Taste and adjust seasoning. Transfer the hummus to a medium bowl and sprinkle with the parsley or cilantro and drizzle with a small amount of olive oil. This recipe can be made ahead and refrigerated for up to 5 days.
  1. Place the pita triangles onto two baking sheets. Toast in the oven until golden about 8 minutes.
  1. Transfer the triangles to a serving platter, place the hummus in the middle and serve.

The pita triangles can be made ahead and stored in a storage bag for up to one week. They can also be frozen.

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