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RECIPE: Loaded hummus with turmeric chickpeas

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Looking for a healthy snack? High-protein tahini and chickpeas are the heroes here, with chickpeas a slow-burning legume and tahini containing good fats. It looks pretty as a picture, too.

Serves 4-6 as a snack
Prep time 10 minutes
Cook time 25 minutes
Gluten Free, Vegan, Vegetarian


  • 2 x 400g tin chickpeas, drained (reserve liquid)

  • 1 tsp salt

  • 1 tsp turmeric powder

  • 1 garlic clove

  • ⅓ cup tahini

  • juice of ½ lemon

  • 2 tbsp extra virgin olive oil, plus more for drizzling

  • 2 ripe tomatoes, finely chopped

  • carrot and celery sticks, to serve

How to make 

1. Preheat oven to 180C (170C fan forced). Line a baking tray with baking paper and add half the chickpeas. Sprinkle with half the salt and the turmeric and mix through. Place in oven and roast for 20 minutes or until a little crisp, shaking tray after 10 minutes.

2. Blitz garlic, tahini, the remaining chickpeas, lemon juice, salt and olive oil in a food processor or with a stick blender. Add chickpea canning liquid if a thinner consistency is desired. Adjust with salt, lemon juice and olive oil to taste.

3. Transfer to a bowl, scatter with tomatoes and top with turmeric chickpeas. Drizzle with olive oil just before serving with raw carrot and celery sticks.

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