Tumeric Hummus
Who doesn't love a dip? My three teenagers love this dip. And they dip anything from crackers to veggies in it. This hummus uses Tahini, which is an excellent source of carbohydrate for energy and protein for building lean muscles. Gotta love that!
Ingredients:
400g of tinned or cooked chickpeas, rinsed
1 tbsp of Mayver's Hulled Tahini
2 tbsp of extra virgin olive oil
1 tbsp of freshly squeezed lemon juice
2 tsp of turmeric powder
1 clove of raw garlic
Method:
1. Place all ingredients into a food processor and blend until smooth. 2. Salt and pepper to taste. 3. Serve with carrot, celery, cucumber and capsicum sticks.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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