For something different try a red lentil hummus.
In order to make the most of turmeric, you must eat it with a bit of fat, that makes it fat-soluble .When something is fat-soluble, that means it dissolves in fat. Without fat, the active component in turmeric, curcumin, has a difficult time making it past the stomach, into the small intestine, and into the blood where it can offer the greatest benefits.Consuming turmeric or curcumin with black pepper enhances curcumin’s absorption by 1,000 times, due to the piperine in black pepper. Turmeric is a brightly colored spice and has great anti-inflammatory properties, helps to build the immune system, balances the blood sugar level and even has effect on fat burning.
- Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
- Place the lentil, garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.