Turmeric Hummus with Roasted Chickpeas & Fresh Herbs

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

1. Blend the base: In a food processor, blend chickpeas, tahini, lemon juice, olive oil, and turmeric until smooth and creamy.
2. Prepare toppings: Roast chickpeas in a hot oven until golden and crispy.
3. Assemble: Spread hummus onto a plate, top with roasted chickpeas, parsley, pomegranate seeds, and a tahini drizzle.
4. Serve with warm flatbread, veggie sticks, or crackers.
5. Benefits

A vibrant dip that’s protein-rich, anti-inflammatory, and gut-friendly — with crunch, creaminess, and zesty freshness all in one plate.