The recipe for today, Turmeric Hummus, is actually a very special recipe.
I developed this recipe, and am writing this post, in honor of National Cancer Survivors Day on June 5th. I was invited by Heather Von St. James, who is a mesothelioma survivor, to participate in a blogging initiative to raise awareness of this day and to celebrate all survivors.
Heather was diagnosed with a rare cancer called mesothelioma and told she only had 15 months to live, this was shortly after she gave birth to her daughter Lily. After a risky life changing surgery, chemo, and radiation, she was declared cancer free. This was huge for her considering most who are diagnosed with meso do not make it two years post-diagnosis. Her mission now is to be a voice for the victims, and advocate for days like NCSD!
Her story of how she was diagnosed, the treatment she went through, and her journey to obtaining her new normal is incredible, and you can read all about it HERE.
Turmeric is thought to help prevent several forms of cancer, including breast, lung, and colon. It actually has several mechanisms for doing this, but one of them is reducing the ability of the cancer cells to grow a vascular network to obtain oxygen and fuel from the bloodstream.
So while you are feeding on this yummy hummus, you could be ‘starving’ any potential cancer cells loitering about your body. Definitely sign me up for that!
Another cancer fighting ingredient in this recipe is garbanzo beans, or chickpeas. During the process of digesting chickpeas, a substance is produced that is thought to induce self-destruction of cancer cells. Ha! Take that, any of you cells that were thinking of going rogue and mutating into cancer cells!
Most people have been touched by cancer in one way or another. I myself have had a very personal experience with cancer, when my husband was diagnosed with colon cancer 10 years ago this month, and I was diagnosed with breast cancer only 3 weeks later. Our boys were only 6 and 8 years old at the time.
That period in our lives was incredibly stressful, as you can imagine, but we both made it through treatment and have been able to continue on with our lives, thanks to our talented and caring medical teams, and our friends and family without whose support we would have been lost.
If you want to know more about my story, check out my Dizzy Busy Survivor page for photos and additional information on my experience with cancer, as well as support resources for anyone diagnosed with breast cancer.
That being said, in order to celebrate my husband’s and my 10 years of survival, as well as National Cancer Survivors Day, I am going to make massive amounts of this hummus! I am not exaggerating when I say that I really can’t get enough of it, it has so much flavor and a smooth, creamy texture.
And don’t forget to serve it with some broccoli and cauliflower florets to get a double dose of those cancer fighting nutrients! 😀
- 15 ounces chickpeas (2 cans, drained, reserve 1/2 cup liquid)
- 1/2 cup olive oil
- 1 teaspoon sesame oil
- 1/3 cup lemon juice
- 4 teaspoons minced garlic
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients plus about 1/4 cup of the chickpea liquid in a food processor.
- Process for about 1 minute.
- Check the consistency, and add more of the chickpea liquid if desired.
- Serve with veggies or pita bread for dipping!
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