Anti-Inflammatory Turmeric Hummus (Vegan, Low-Sodium)

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Feeling perfectly content soaking up the sun while dipping raw veggies in my favorite homemade hummus. I whipped up a fresh batch of Turmeric Tonic hummus to have with raw veggies as a snack throughout my work week. This is one of my favorite ways of easily getting more veggies into my diet. This recipe can be a perfect appetizer dip for family/friend gatherings or a healthy snack for you and for kids too!

Further Food Nutritionist Commentary:

Tahini is a seed butter made from ground sesame seeds. It is an excellent way to add "healthy" fats (monosaturated fats), magnesium, and protein to your diet. Monosaturated fat helps improve heart health, magnesium helps improve bone health and protein helps ensure healthy muscles.

By Camryn Goldstein

Anti-Inflammatory Turmeric Hummus (Vegan, Low-Sodium)

  • Prep Time: 5 minutes
  • Cook Time: N/A
  • Servings: 4

Ingredients

2 cans of garbanzo beans
1/8 cup of pure lemon juice
1 tablespoon tahini
2 large cloves of garlic
1 tablespoon of oil (We use EVOO or flax oil)
1 teaspoon salt
1 teaspoon of Further Food Turmeric Tonic
1/4 cup water
1/4 teaspoon cayenne

Instructions

  1. In a food processor or high powered blender combine all the ingredients and purée till smooth.
  2. If the consistency is too thick add more oil, water, or lemon juice. Top with paprika powder, peppers, pesto, or leave as is!

 

In a food processor or high powered blender combine all the ingredients and purée till smooth. If the consistency is too thick add more oil, water, or lemon juice. Top with paprika powder, peppers, pesto, or leave as is!  

Nutrition Information

Per Serving: Calories: 159; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 140 mg; Potassium: 9 mg; Carbohydrate: 20 g; Fiber: 6 g; Sugar: 1 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 1%; Iron: 1%; Calcium: 1%

Get powerful anti-inflammatory benefits by adding Turmeric Tonic to your recipe

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