In my version of turmeric hummus, I’m using 3/4 teaspoon of turmeric to flavor the dip. If turmeric is difficult for you to find, you can substitute it with a yellow curry powder.
MASTERING MY MISTAKES / COOKING NOTES
Using reserved liquid from the chickpeas: Whenever I make hummus with canned chickpeas, I always use the liquid from the can because it usually contains a bit of salt. I just drain the chickpeas straight into a bowl so that it will catch the liquid. If you forget to save the liquid, don’t worry. Water works, too.
