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  • Writer's pictureYummy Sprout

Sunshine Hummus

We love hummus, in all shapes and sizes. Perfect served them with celery sticks, eight grain pretzels and broccoli pops (broccoli florets stuck on paper straws). I love this recipe because its bright and warm and the taste is light and fresh.

Sunshine Hummus


1 (15 oz) cans Chickpeas

1 small Yellow Pepper (mild)

1/4 cup Olive Oil

½ tsp Turmeric

¼ tsp ground Cardamom

1 clove Garlic

1 tsp Sea Salt

Juice from ½ a small Lemon

Juice from ½ a small Orange

Roast the pepper in a 350°f oven or toaster oven for about 5 minutes, allow to cool for 10 minutes. Warm in a small sauce pan olive oil, turmeric and cardamom for a few minutes on low heat. Add the cooled yellow pepper and the rest of the ingredients and begin to blend, stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed. This recipe will keep in the refrigerator for 3 days and for 3 months in the freezer. A bright and creamy dip for veggies or pretzels!

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