Turmeric Tangerine Hummus
Who doesn’t like a good dip :)
Dip it, mix it, fold it and spread it onto anything you desire……. I have been having it wrapped up in our rice paper wraps this week… yummo!
So I got this recipe off Gary Mehigan’s - Comfort Food booklet.
Re vamped it and added an oil of course :)
I suppose it has been a week of comfort food for me as it has been that time of the magical month.….. I feel very creative during this time of the month (after the first day……) and love getting creative in my kitchen!
So for years now, I have been making my my own skin and personal care (or get it from the YL range) however I now see a HUGE need to make our own whole food dips, breads, wraps, crackers, shakes and even wontons, preservatives and harmful toxins can be present in many things.
So just to let you know, according to the chemical maze by Bill Statham (an awesome shopping companion!)
no. 211 = Sodium benzoate, is petroleum derived used as a preservative. potential effects are; Hyperactivity, people sensitive to aspirin may wish to avoid, may damage DNA cells, skin irritation, headache, stomach upset, asthma, prohibited in food for infants, found in jam, soft drink, fruit juice, pickles, pet food, vaccines, cosmetics and medicines…
EKKKKK …. So this number 211 is present in lots of things including most shop bought dips! Why bother with all that, when you can make your own;
Would you like to try a Hummus with a difference?
1 x 400g can chickpeas or drained and rinsed 200 g click peas soaked over night (cook simmer 45 mins and cool)
1 clove garlic
1/2 tbs sea salt
2 tablesppons cashew butter or peanut butter
juice of 1 lemon
80 ml extra virgin olive oil
pinch of turmeric
2 drops of YL tangerine oil
Blend all ingredients in a blender or food processor.
Serve with toasted turkish or sour dough bread, pita bread, crackers or cucumber.
Enjoy and well done for making a simple yet delicious dip with no added nasties xx
Want to get creative with your own oils?
Thank you for stopping by!!
Love and Appreciation,