A mere five years ago, you would have suggested I try a different spice or version of hummus and I would have certainly given you a very dirty look. Today, any version that meets my taste buds is A-OK. (Heck, even Lebanese starred chefs are foregoing tradition and presenting hummus with different combos of flavors).
This very simple variation uses turmeric; the idea came about while I was researching Iraqi food and my friend Wafa’ who lives in Baghdad was telling me all about lablabi. Lablabi is a chickpea soup flavored with turmeric that Iraqis eat on cold winter nights from street vendors, squeezing some fresh lime or Seville oranges on the broth.
Had to try hummus and turmeric. Besides turmeric got such a high rating from nutrition experts: It is a natural detox, inhibits cancer cells, aids in healing skin conditions, etc, etc.
INGREDIENTS: 6 servings
- 1 cup of dried chickpeas
- 1 1/2 tsp of turmeric
- 2 cups of chicken broth or water
- 4 cups of water
- 1/2 cup of tahini
- 2 garlic cloves, mashed in a mortar with a dash of salt
- 1 lime, juiced (or more, to taste)
- 1/2 tsp of baking soda
- Place the chickpeas in a large bowl, add the baking soda and plenty of tap water; let them soak overnight.
- Drain the chickpeas and rinse; place in a pot with 2 cups of chicken broth and 4 cups of water and bring to a simmer; add the turmeric. Simmer (skimming froth as it appears) for one hour or longer, until soft. Drain and reserve the cooking water. Place the chickpeas, tahini, one cup of cooking water, garlic, lime juice in the bowl of a food processor. Process until smooth, tasting to see if it needs more lime or garlic or tahini. If it is too thick, add some more cooking water. Serve at room temperature with pita bread.