Food / Fun

Tzatziki, Hummus & Turmeric Salad

bgibson135

Tzatziki Sauce

  • Cucumber (grated)
  • Greek Yogurt
  • Lemon Juice (lime)
  • Olive oil
  • Dill/Mint
  • Garlic

Hummus

  • Garbanzo/Chickpeas
  • Tahini
  • Cumin
  • Garlic
  • Lemon Juice (lime)
  • Olive Oil
  • Water

[01/01/25]: I just made some hummus and added some Toasted Sesame Oil, Turmeric & Cumin, and when I have a tin of Smoked Oysters opened, I will add that oil to the hummus also. Different, good.

[07/30/25]: A day or so ago I saw a video from America’s Test Kitchen on how to make the “perfect” hummus. Their trick was to boil the garbanzo beans in water with baking soda added to it. What this does is remove the outer covering of the bean, which you wash or skim off. The remaining beans are now more tender and when blended form a silky smooth hummus. *The skins on my beans did not come off whole, almost like a snake shedding it’s skin, but torn and not as easy to skim off, but the end result was a smooth product. Now I like to add both ground cumin and whole cumin seeds.

Turmeric Salad

  • Sweet Bell Pepper
  • Tomato
  • Sweet Onion
  • Vinegar (Red Wine)
  • Turmeric
  • Cumin
  • Mustard (powder & seed)
  • S&P

I would think you might also throw in some Cilantro leaves for color.

I just made some of the Turmeric Salad. I used a Campari tomato, some sweet onion & sweet red bell pepper. I put in red wine vinegar, and a bunch of powdered turmeric and less cumin. I don’t think I’ve added mustard before, but seems like it would work. I’ll give it a day to marinate and see. I’m not sure what this would go with. It’s sort of like the Dolce “K” Olive Mix which I love the flavor of, but I just don’t have anything to pair it with.

I bought some Dolce “K” Olive Mix at Whole Foods in Raleigh yesterday, and when I got it home and tried it, I didn’t like the store bought as well as I did the version I made. Although I will say that I have made some of the marinade twice and since I don’t know how much of each ingredient to put in, the first batch seemed to be “spot on,” and the second batch was different, but not bad.

I’ve found that I can use the California Green Olives that I also get at Whole Foods. I see they are about $3 a can now. I’m wondering if I could use another type of olive, say a black or Kalamata olive. Once they marinate for a day, the green olives take on the flavor of the marinade.

Just ordered this citrus zester/peeler to see if it will make getting the orange rind for the Dolce “K” Olive Mix easier. As shown in an advertising video, you can get a long strip of the rind, without the pith. *A grater has worked pretty well to remove the pith, but it’s time consuming.