Turmeric Hummus

Found this on a web site https://cookingonpage32.wordpress.com/2018/04/20/turmeric-hummus/ and must save it, we love Hummus and this is a very different version

• Ready In: 10 mins
• Serves: 8
• Yields: 1 bowl

Ingredients

• 400  g chickpeas, rinsed and drained
• 1  lemon, juice and zest of
• 1  teaspoon sweet paprika
• 1  teaspoon ground turmeric
• 1⁄2 teaspoon mild chili powder
• 6  tablespoons extra virgin olive oil, plus extra for drizzling
• 2  tablespoons tahini
• 1  teaspoon flaked sea salt
• 2  tablespoons water (or more if needed)

Directions

1. Put all the ingredients in a food processor and blend until smooth, scraping down the sides of the processor as you go. Add more water if needed to get the right consistency.
2. Transfer to a bowl and add a drizzle of honey or olive oil. Garnish with a sprinkling of spiced and roasted seeds and a handful of microherbs.
3. garnished with toasted pine nuts and almond silvers, as well as thyme leaves.
4. NOTE: She states even better when stored in fridge overnight, so plan ahead.