Okay, how yummy does this sound: ‘Fiji Joe Turmeric & Roasted Garlic Golden Hummus’— the literal uttering of the recipe name itself is mouthwatering! Fiji Joe Turmeric is my best friend, pair my most prized kitchen possession with roasted garlic and you have yourself a winner! Everyone has their one special hummus recipe, mastered and perfected over years of entertaining. Here’s mine! I know, I know, if you stand by your recipe, as I have, feel free to use your own favorite hummus recipe and add some Fiji Joe Turmeric to breathe some excitement into an old favorite! You know I like to keep my recipes simple and delicious. There’s nothing simpler than this gorgeous golden-colored hummus! This high protein recipe is vegan, oozing subtle flavors of garlic, tangy citrus, and that Fiji Joe Turmeric we all know and love. It’s oh so healthy for you… The best part? It’s yummy!
This recipe is fairly quick to make if you’ve got your roasted garlic on hand. I recommend roasting garlic and keeping this in an airtight container in the fridge, ready to go. The recipe calls for cutting off the end of the garlic and roasting this beforehand. If you’re not sure which is the bottom end, it is the pointy bit, this will be easier for you to squeeze all that garlicky goodness out and into the blender!
I swear by the Fiji Joe Turmeric & Roasted Garlic Golden Hummus! It is easy to make, guaranteed packed with flavor & its anti-inflammatory options make it oh so guilt-free!
Yield: 1½ cup
Diet: vegan, high protein, gluten-free
Preparation time: 55 minutes
For the roasted garlic:
Bulb of garlic
1 tablespoon olive oil
For the hummus:
4 cloves roasted garlic
1 15.5- ounce can chickpeas drained and rinsed
1 tablespoon tahini paste
2 tablespoons lemon juice
1 teaspoon Fiji Joe Turmeric
¼ tsp salt
¼ tsp pepper
¼ cup olive oil
Smoked paprika or chili powder to serve
A drizzle of olive oil to serve
🌡️ Preheat the oven to 400 degrees F. 🧄 When your oven is ready, cut the bottom end off 1 bulb of garlic and drizzle olive oil on top and wrap in tin foil. If you’re preparing more than one bulb, I recommend you cut and wrap each garlic individually for a nice, even roast. Bake these in the oven for 40 minutes. Once the garlic is roasted, then cooled, open up one of the parcels and remove 4 cloves from the bulb.
Strain and pat dry the chickpeas. 🌱 In a blender, place the chickpeas, roasted garlic, tahini, lemon juice, salt and pepper, water, Fiji Joe Turmeric, and olive oil in the food processor. Blend until a smooth and creamy consistency is reached.
Scoop out the hummus into a serving bowl and drizzle with olive oil and a sprinkle of paprika or chili powder if you like your spice! Enjoy.