I love hummus and consider it one of the most delicious vegan dishes!
Satiating and healthy: due to the high content of cellulose it cleans the body of bad cholesterol, and it is also among the products that promote a good sleep.
Hummus contains magnesium and folic acid, it reduces the risk of heart disease by 15%, contains about 30% (!) Of the daily protein norm, is rich in iron (26% of the daily dose).
Isn’t it amazing? You can say even more about turmeric: it helps fight against various inflammations, improves the liver regeneration, helps to restore skin, improves digestion, and in China, they used this spice to treat depression, etc.
This hummus is very easy to cook! It can be used instead of mayonnaise in your sandwich, as an addition to a vegetable salad, rice, etc. For those who do not like the bright smell of fresh garlic, I advise you to replace it with a dry one or just add a fresh onion at the end instead. My hummus does not contain any oil, so it can safely be considered a low-calorie dish.
Ready? Set? Let’s go cooking!
We will need: (1 cup of hummus)
1 can (425 g.) chickpeas
1 clove of garlic
2 tbsp. of lemon juice
1/2 tbsp. of curry
1 / 2-1 tsp. of turmeric
Salt to taste
You can boil the peas, but personally, I often don’t have time for this, so I just use canned one without salt.
Blend them with garlic and curry.
Add the juice, turmeric, salt.
It should be a homogeneous cream with a bright yellow color.
Tasty, healthy, nutritious and, in my opinion, very beautiful!