Sea Moss Ginger-Turmeric Hummus with Sungold Tomatoes
Creamy ginger-turmeric hummus blended with Zesty Lemon Sea Moss and topped with sweet, jammy Sungold tomatoes. Serve it with flatbread, crackers or crisp vegetables.
Ingredients
8 servings- ✓1 can (approximately 440g) chickpeas, drained and rinsed
- ✓2 tablespoons tahini
- ✓2 garlic cloves
- ✓2.5cm piece of fresh ginger
- ✓2 tablespoons extra-virgin olive oil
- ✓½ teaspoon ground turmeric
- ✓½ teaspoon smoked paprika
- ✓¼ teaspoon ground cumin
- ✓¼ teaspoon chilli flakes
- ✓¼ teaspoon sugar
- ✓½ teaspoon kosher salt, plus more to taste
- ✓Freshly ground black pepper
- ✓Juice of 1 lemon
- ✓3–4 ice cubes or up to ¼ cup ice water
- ✓2 tablespoons Zesty Lemon Sea Moss gel
- ✓140g Sungold, Sun Sugar or yellow cherry tomatoes
- ✓1 tablespoon extra-virgin olive oil (for tomatoes)
- ✓¼ teaspoon smoked paprika (for tomatoes)
- ✓¼ teaspoon chilli flakes (for tomatoes)
- ✓¼ cup chopped coriander or basil
- ✓Salt to taste
- ✓Garnishes: Sliced cucumber, pickled red onion, fresh herbs, extra-virgin olive oil, flatbread, pita chips, crackers or fresh vegetables
Zesty Lemon Sea Moss
Gold sea moss gel infused with fresh lemon and lime for a crisp, refreshing citrus taste. Wildcrafted St. Lucia Eucheuma cottonii base — cold-blended fresh in Malaysia.
Order Zesty Lemon Sea Moss →Step-by-Step Instructions
- 1
Drain and rinse the chickpeas. For an extra-smooth hummus, rub them gently in a clean kitchen towel and remove any loose skins.
- 2
Add the chickpeas, tahini, garlic, ginger, olive oil, turmeric, smoked paprika, cumin, chilli flakes, sugar, salt and black pepper to a food processor.
- 3
Process until the mixture begins to smooth out. Add the lemon juice, then blend again.
- 4
Add the ice cubes one at a time and continue processing until the hummus becomes light and creamy. Use a little ice water if needed.
- 5
Add two tablespoons of Zesty Lemon Sea Moss gel and pulse briefly until evenly combined. Taste and adjust the seasoning. Do not heat the Sea Moss gel.
- 6
Halve the tomatoes. Warm one tablespoon of olive oil in a small pan over medium heat.
- 7
Add the smoked paprika, chilli flakes, chopped herbs and tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and become jammy. Season with salt.
- 8
Spread the hummus on a serving plate and create a shallow well in the centre.
- 9
Spoon the warm tomatoes into the centre. Finish with cucumber, pickled onion, fresh herbs and a drizzle of olive oil, if desired.
- 10
Serve with flatbread, pita chips, crackers or crisp vegetables.
