Sunshine Hummus
You could argue that all hummus brings the sunshine with it, but there is something particularly sunny about this one, golden with turmeric. And perhaps I have been a little more whimsical than I might otherwise be in its photograph here, but I needed a dish to celebrate the summer solstice, and those strips of yellow bell peppers/capsicum (for dipping into the hummus) just begged to be the sun’s rays! When I first made this, I added some preserved lemons that needed to be used up, and if you also have some to spare, then chop up 75g/3oz soft-skinned preserved lemons and add them to the processor along with the chick peas, and add 2 tablespoons of the lemon juice first off. They bring a slightly perfumed and pickly note to the hummus, though I love the simpler version which leaves them out, just as much. Lemon juice alone — and quite a bit of it — offers the perfect balance to the earthiness of the turmeric; you will probably need two lemons to get enough juice, though one large lemon might do it. You will see that in the ingredients list I have stipulated either jarred chickpeas or dried, which you soak and cook yourself. That
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