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More Nigella recipes

Sunshine Hummus

by
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Introduction

You could argue that all hummus brings the sunshine with it, but there is something particularly sunny about this one, golden with turmeric. And perhaps I have been a little more whimsical than I might otherwise be in its photograph here, but I needed a dish to celebrate the summer solstice, and those strips of yellow bell peppers/capsicum (for dipping into the hummus) just begged to be the sun’s rays!

When I first made this, I added some preserved lemons that needed to be used up, and if you also have some to spare, then chop up 75g/3oz soft-skinned preserved lemons and add them to the processor along with the chick peas, and add 2 tablespoons of the lemon juice first off. They bring a slightly perfumed and pickly note to the hummus, though I love the simpler version which leaves them out, just as much. Lemon juice alone — and quite a bit of it — offers the perfect balance to the earthiness of the turmeric; you will probably need two lemons to get enough juice, though one large lemon might do it.

You will see that in the ingredients list I have stipulated either jarred chickpeas or dried, which you soak and cook yourself. That's because I find, over here, most canned chickpeas are too pebbly ever to turn into a really smooth hummus. But if you're happy using canned chickpeas, you can simply use a couple of tins, along with most — possibly all — of the viscous liquid in the cans too.

Please don’t feel constrained by my sunny styling: this golden hummus is also divine wodged into sandwiches as a replacement for mayo, or eaten just as it is with bread or crackers.

For US cup measures, use the toggle at the top of the ingredients list.

You could argue that all hummus brings the sunshine with it, but there is something particularly sunny about this one, golden with turmeric. And perhaps I have been a little more whimsical than I might otherwise be in its photograph here, but I needed a dish to celebrate the summer solstice, and those strips of yellow bell peppers/capsicum (for dipping into the hummus) just begged to be the sun’s rays!

When I first made this, I added some preserved lemons that needed to be used up, and if you also have some to spare, then chop up 75g/3oz soft-skinned preserved lemons and add them to the processor along with the chick peas, and add 2 tablespoons of the lemon juice first off. They bring a slightly perfumed and pickly note to the hummus, though I love the simpler version which leaves them out, just as much. Lemon juice alone — and quite a bit of it — offers the perfect balance to the earthiness of the turmeric; you will probably need two lemons to get enough juice, though one large lemon might do it.

You will see that in the ingredients list I have stipulated either jarred chickpeas or dried, which you soak and cook yourself. That's because I find, over here, most canned chickpeas are too pebbly ever to turn into a really smooth hummus. But if you're happy using canned chickpeas, you can simply use a couple of tins, along with most — possibly all — of the viscous liquid in the cans too.

Please don’t feel constrained by my sunny styling: this golden hummus is also divine wodged into sandwiches as a replacement for mayo, or eaten just as it is with bread or crackers.

For US cup measures, use the toggle at the top of the ingredients list.

Ingredients

Yields: 800ml/ approx. 3 ¼ cups

Metric Cups
  • 1 x 700 gram jar chickpeas (or 300g/1⅔ cups dried chickpeas, soaked, cooked and cooled) - see recipe intro, above
  • 3 fat cloves garlic
  • 1½ teaspoons Maldon sea salt flakes (or ¾ teaspoon fine sea salt, or to taste)
  • 4 tablespoons tahini
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons ground turmeric
  • 2 teaspoons smoked sweet paprika
  • ½ teaspoon ready-ground white pepper
  • 3 - 4 ice cubes
  • 1 - 2 tablespoon olive oil or cold-pressed rapeseed oil (optional)
  • 2 - 3 yellow peppers to serve (optional)
  • 1 25 ounce jar garbanzo beans (or 300g/1⅔ cups dried chickpeas, soaked, cooked and cooled) - see recipe intro, above
  • 3 fat cloves garlic
  • 1½ teaspoons kosher salt (or ¾ teaspoon fine sea salt, or to taste)
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 2 teaspoons ground turmeric
  • 2 teaspoons smoked sweet paprika
  • ½ teaspoon ready-ground white pepper
  • 3 - 4 ice cubes
  • 1 - 2 tablespoon olive oil (optional)
  • 2 - 3 yellow bell peppers to serve (optional)

Method

  1. If using the jarred chick peas, scrape them out, along with all their gloop, into the bowl of a food processor fitted with the blade. Otherwise, with chick peas you’ve cooked yourself, add the chick peas and 2 tablespoons (for now) of the cooking liquid.
  2. Add the garlic, 1 teaspoon of the sea salt flakes (or ½ teaspoon of fine sea salt), the tahini, 3 tablespoons of lemon juice, the dried turmeric, sweet smoked paprika and ready-ground white pepper, and blitz until all-but smooth. Taste to see if you want to add the remainder of the salt and lemon juice (though do add even more of either if you feel it needs it). If you’re not using the jarred chick peas, you will probably need to add a little more of the chick-pea-cooking-liquid to make it a little more fluid. Add slowly, and blitz thoroughly to mix.
  3. Add the ice cubes and give a final long blitz until you have a lusciously smooth texture. If you want a little more rounded creaminess, do mix in the oil to taste.
  1. If using the jarred chick peas, scrape them out, along with all their gloop, into the bowl of a food processor fitted with the blade. Otherwise, with chick peas you’ve cooked yourself, add the chick peas and 2 tablespoons (for now) of the cooking liquid.
  2. Add the garlic, 1 teaspoon of the sea salt flakes (or ½ teaspoon of fine sea salt), the tahini, 3 tablespoons of lemon juice, the dried turmeric, sweet smoked paprika and ready-ground white pepper, and blitz until all-but smooth. Taste to see if you want to add the remainder of the salt and lemon juice (though do add even more of either if you feel it needs it). If you’re not using the jarred chick peas, you will probably need to add a little more of the chick-pea-cooking-liquid to make it a little more fluid. Add slowly, and blitz thoroughly to mix.
  3. Add the ice cubes and give a final long blitz until you have a lusciously smooth texture. If you want a little more rounded creaminess, do mix in the oil to taste.

Additional Information

MAKE AHEAD:
Can be made up to 3 days ahead. Cover and refrigerate as soon as possible and within 2 hours of making. Store in the fridge until needed.

FREEZE:
Can be frozen in an airtight container on the day of making. Can be frozen for up to 3 months. Thaw overnight in fridge and give a good stir or blitz in the processor before serving, as frozen hummus can separate a bit. Eat within 24 hours.

MAKE AHEAD:
Can be made up to 3 days ahead. Cover and refrigerate as soon as possible and within 2 hours of making. Store in the fridge until needed.

FREEZE:
Can be frozen in an airtight container on the day of making. Can be frozen for up to 3 months. Thaw overnight in fridge and give a good stir or blitz in the processor before serving, as frozen hummus can separate a bit. Eat within 24 hours.

Tell us what you think

What 2 Others have said

  • So different and I absolutely love this! Will make again! Thank you.

    Posted by mbsaas on 9th February 2024
  • I hadn't realised until recently what a difference it makes to use new season's dried chick peas - I had figured, dried is dried, right? Ord River (Western Australia), for preference. Beautifully creamy when blitzed.....

    Posted by Walk2Wineries on 21st June 2023
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