Photography by Tracey Creed
Recipe by Amandine Paniagua and Tracey Creed
Words by Tracey Creed
Published March 21 2020
Over medium-high heat add your filtered water to a small pot, stir in your vegetable stock and bring to a boil. Add the split peas, reduce heat to low and cover — cook for 20-25 minutes. Remove from heat and let cool before transferring to a blender or food processor.
Blend all ingredients until smooth and creamy. Transfer into glass jars or containers and keep refrigerated.
Your hummus will keep for up to one week in the fridge.
Hummus is a staple for my partner and I, so I always have a few jars in the fridge, it is something I prepare weekly from scratch which has not only saved me money but reduced the amount of recycling I put out! This turmeric hummus is made from split peas, and if you're a purist you probably would not think this was acceptable as hummus — but make it, it is very good. Grounding and warming, split peas are deeply satisfying to the system, high in plant protein and fibre offering a wide variety of minerals from the depths of the soil in which they grow.
Convenience culture has completely normalised packaged foods and waste. I think at some point in 2017; I began to feel pretty bad about grabbing hummus from the supermarket chiller. This was around the time GoodFor Store opened in Ponsonby, which made waste reduction at an individual level achievable. And it wasn't just the packaging I was able to avoid consistently but also the food additives, pesticides and food-packaging chemicals that we otherwise are all in direct contact with daily. That said I'd also highly recommend investing in some quality glass containers. My favourites for small volumes are these glass storage jars and these 500 ml wide mouth mason jars. These are also great, I soak my oatmeal in these Le Parfait jars each morning.
Because I adopted a holistic approach to eating in my teens, from a young age, my food philosophy was and still today is informed by nutritional science and the principles of the longevity diet. I prepare the vast majority of my food, and I rarely eat out. What I won't compromise on is eating food that's high-quality, organic and as local as possible. I believe eating this way is the ultimate act of self-care — and to nourish your partner, your kids, those people in your life you have mad love for.
I always have powdered turmeric in my pantry, which delivers a deep golden colour and an earthy, grounding taste to any culinary creation. The king of medicinal foods, turmeric is among the most anti-inflammatory ingredients used for centuries in India and China for the medical treatment of illnesses such as dermatologic diseases, infection, anxiety and depression.
Turmeric derives its superpowers from a lipophilic polyphenol substance called curcumin which delivers these powerful anti-inflammatory effects as well as a dose of antioxidants.
Curcumin is known more recently to have antioxidant, anti-inflammatory, anti-cancer effects — just generally an important role in the prevention and treatment of various diseases. And perhaps even more exciting there is early evidence that curcumin products and supplements, both oral and topical, may provide therapeutic benefits for skin health.
Our bodies ability to absorb curcumin is lacking, so pairing turmeric with black pepper and healthy fat like coconut oil increases its bioavailability. That said, even low doses can provide health benefits for those of us in good health. So incorporate this golden powder where you can — curries, golden milk, grilled cauliflower, bake your potatoes with turmeric, cracked black pepper and coconut oil. Make this hummus.
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