Smooth and peppery, this hummus from Modern Food Stories packs a great anti-inflammatory punch, and is a dreamy color, to boot!
1 .5 cups of cooked chickpeas
3 T extra virgin olive oil (plus more to serve)
2 T tahini
3/4 - 1 t apple cider vinegar, to taste
1 small lemon (juice) + zest of 1/2
1 garlic clove
1 t ground cumin
1 t ground coriander
2 inch piece fresh turmeric, chopped + 1/3 t ground turmeric
3/4 - 1 t paprika
Pinch of peperoncini or chili powder, to taste
2 - 3 tbsp water
Salt + cracked black pepper to taste
Place all ingredients in a food processor or high speed blender, starting with 2 tbsp of water.
Blitz for 2 minutes, stirring the sides a couple of times with a spatula. It's important to blend for 2 minutes to get the ultimate smooth creaminess.
Adjust seasoning + spicing to taste. Add water to desired level of thinness.
Spoon into a bowl and top with a good glug of olive oil and optional sesame seeds or everything sprinkle.
