This isn’t just hummus — it’s hummus with a golden glow. Blended with turmeric for an anti-inflammatory kick, then topped with crunchy roasted chickpeas, fresh parsley, pomegranate jewels, and a drizzle of tahini. A true feast for the eyes and the tastebuds.
Ingredients
For the hummus base:
- 1 can chickpeas (reserve a few for topping)
- 2 tbsp tahini
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp turmeric powder
For the topping:
- ½ cup chickpeas, roasted with olive oil, salt, and paprika
- Handful fresh parsley, chopped
- 2 tbsp pomegranate seeds
- Extra drizzle of tahini
- Lemon wedges, to serve
Instructions
- Blend the base: In a food processor, blend chickpeas, tahini, lemon juice, olive oil, and turmeric until smooth and creamy.
- Prepare toppings: Roast chickpeas in a hot oven until golden and crispy.
- Assemble: Spread hummus onto a plate, top with roasted chickpeas, parsley, pomegranate seeds, and a tahini drizzle.
- Serve with warm flatbread, veggie sticks, or crackers.
- Benefits
A vibrant dip that’s protein-rich, anti-inflammatory, and gut-friendly — with crunch, creaminess, and zesty freshness all in one plate.
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