You’ve probably heard the talk about turmeric, everybody’s favourite superfood that is gracing its glowing hue in everything from cold pressed juice to potato chips.
Why all the excitement for a little curry pow?
Give the credit to curcumin, the main component in turmeric which has been slaying in research relating to inflammation, rheumatoid arthritis, IBD, diabetes and cancer in particular. Theres an incredible about of nutrition in that teaspoon of golden powder- powerful phytonutrients, antioxidants, anti-inflammatory compounds and minerals!
This creamy, dreamy hummus is the perfect vehicle to fall in love with turmeric, one bite of your stuffed pita at a time. The sweetness of the roasted garlic and tang of them lemon balances the curry spices, making it pretty difficult to stop digging in.
Instead of the old veggies and cracker combo, I wanted to showcase hummus in its true multi-purpose light, by means of a stuffed pita sandwich. By making your own hummus you can ensure the quality of ingredients that go in, giving you good reason to eat it on pretty much everything.
Chickpeas are a stand by plant-based protein, doing a fantastic job of keeping your blood sugar in check way after lunch time. Combine them with some crunchy cucumber, fresh tomato and roasted vegetables and you are pretty much in veggie-rainbow heaven.
- 1.5 cups cooked chickpeas* (or one can)
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 head of garlic, roasted*
- 1 T extra virgin olive oil
- 1 T hemp oil (or more olive oil)
- 1 teaspoon turmeric, depending on taste
- 1/2 t curry powder
- 1/2 t cumin
- pinch cayenne
- 1 t sea salt
- 3 T water
- Whole grain/gluten free pita pockets
- 1-2 red/yellow peppers, cut into chunks
- 1 medium yellow/red onion, sliced
- drizzle olive oil
- 1/4 cup or more hummus
- 1/2 cucumber, sliced
- 1 ripe tomato, sliced
- salt and pepper
- fresh greens
- Start by roasting your garlic head. Preheat the oven to 400 F. Slice the head off the top of the garlic, exposing some of cloves. Make a little packet of tinfoil and put your garlic head in there, drizzling with a bit of olive oil. Bake for 35-40 minutes, until garlic is completely soft. Set aside to cool.
- In a food processor or mini blender, whizz your tahini and lemon juice for 30 seconds to start.
- Squeeze in your head of garlic, oil, and spices. Blend for another 30 seconds.
- Pour in your chickpea and process for 1-2 minute until smooth, scraping down the bowl.
- With the food processor still turned on, pour in water until a very smooth consistency is reached. Add more water if needed.
- Taste and season as necessary! Store in an airtight container.
- To make sandwiches: Preheat oven to 375 F. On a baking sheet, toss peppers and onions with olive oil, salt and pepper. Bake about 30-35 minutes until slightly blackened and crispy. Set aside.
- With oven still on, cut pitas in half and using hands to gently pull apart all the way through to make them stuff-able. Toast pita pockets in oven for about 5 minutes, just enough to lightly toast and warm.
- Remove pita from oven and spread very thick with hummus. Build with the rest of ingredients as you like: roasted peppers, onions, tomato, avocado, etc. Enjoy!
- I cook my chickpeas until very tender, and let them cook in seasoned water with cayenne, garlic powder and salt.
- If you don't have the time or patience to roast a garlic head, no worries, just use a clove or two of raw instead.