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Turmeric Hummus with Veggie Chips: 30-Minute Delight

Turmeric Hummus with Veggie Chips
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Enjoy a vibrant and wholesome snack with this Turmeric Hummus and Veggie Chips recipe. The bright, earthy flavor of turmeric elevates classic hummus, perfect for dipping your favorite crispy vegetable chips.

Ingredients

Scale
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 2-4 tablespoons ice water, as needed
  • Assorted vegetables for chips (e.g., sweet potatoes, zucchini, carrots, beets), thinly sliced
  • Olive oil, for brushing
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the veggie chips: Toss the thinly sliced vegetables with a little olive oil, salt, and pepper. Arrange in a single layer on baking sheets.
  3. Bake the veggie chips for 10-15 minutes per side, or until crispy and lightly browned. Watch them closely to prevent burning.
  4. While the chips bake, make the hummus: Combine drained chickpeas, tahini, lemon juice, minced garlic, turmeric, cumin, and salt in a food processor.
  5. Process until smooth, scraping down the sides as needed.
  6. Gradually add ice water, one tablespoon at a time, while the food processor is running, until the hummus reaches your desired creamy consistency.
  7. Taste and adjust seasoning if necessary.
  8. Serve the turmeric hummus with the cooled veggie chips.

Notes

  • For extra flavor, you can add a pinch of cayenne pepper to the hummus.
  • Experiment with different vegetables for your chips.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://savorandpin.com/turmeric-hummus-veggie-chips/