Lemon turmeric hummus

Packed with anti-inflammatory ingredients, this dip is a healthy on-the-go snack.

"I'm all about elevated finger foods," says New York City-based chef Woldy Reyes, who made this antioxidant-rich homemade dip for a cocktail party hosted by Rebecca Minkoff. "You can even take it one step further and personalize it with something unexpected like edible flowers," he says.

Also in this series: Grilled Barramundi and Breakfast-Style Malabi

Yield 4 cups


4 garlic cloves, unpeeled
⅓ cup fresh lemon juice
1 teaspoon kosher salt, plus more
⅔ cup tahini
1 15-ounce can of chickpeas, rinsed and drained
1 lemon, zested
1 teaspoon turmeric powder
¼ teaspoon curry powder



In a food processor, coarsely purée the garlic, lemon juice, and salt. Allow the mixture to rest for 10 minutes to let the garlic flavor mellow, then strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on any solids to release as much liquid as possible. 


Return liquid to the food processor and discard solids. Add tahini and pulse to combine. With the motor running, add ¼ cup ice water one tablespoon at a time and blend until mixture is very smooth, pale, and thick. 


Add chickpeas, lemon zest, turmeric and curry powders and blend, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency. Season with salt, lemon juice, and turmeric powder as desired.



Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with olive oil. Optional: garnish with fresh herbs or edible flowers.