Anti Inflammatory Mediterranean Tomato-Olive Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Mediterranean Tomato-Olive Hummus with Veggie Dippers

Rich, creamy, and loaded with bold Mediterranean flavors, this hummus is the kind of crowd-pleasing dip that disappears fast — and it serves six beautifully right from the platter. Chickpeas and tahini form the silky base, while turmeric and cumin bring warm, earthy depth that also happen to be two of the most well-studied spices when it comes to supporting a low-inflammation lifestyle. Sun-dried tomatoes and Kalamata olives get pulsed in just enough to leave vivid flecks throughout, so every scoop delivers a little burst of briny, tangy goodness. Extra virgin olive oil does double duty here — blended in for richness and drizzled on top for that glossy, restaurant-worthy finish. The rainbow of veggie dippers — carrot sticks, cucumber spears, red bell pepper strips, and broccoli florets — means you're loading up on colorful, antioxidant-rich produce with every bite, no crackers or processed snacks required. It all comes together in one food processor with just a few pulses, making this as easy to pull off on a weeknight as it is impressive enough for a gathering.

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Ingredients

6 servings

For the hummus

2 cans (15 oz each) chickpeas, drained, liquid reserved
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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⅓ cup tahini
3 tbsp extra virgin olive oil, plus more for drizzling
3 tbsp fresh lemon juice (about 1 large lemon)
2 cloves garlic, minced
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, plus more to taste
¼ tsp black pepper
⅓ cup sun-dried tomatoes in olive oil, drained and roughly chopped
⅓ cup kalamata olives, pitted and roughly chopped
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

¼ tsp smoked paprika, for garnish
2 medium carrots, peeled and cut into sticks
2 medium persian cucumbers, sliced into rounds or spears
1 medium red bell pepper, seeded and sliced into strips
1 cup broccoli florets
1 tbsp extra virgin olive oil, for drizzling

Instructions

1
Add the drained chickpeas, tahini, 3 tbsp olive oil, lemon juice, garlic, cumin, turmeric, salt, and black pepper to a food processor. Process for about 1 minute, until the mixture begins to come together.
2
With the processor running, add the reserved chickpea liquid 1 tbsp at a time (up to 4–5 tbsp) until the hummus is smooth and creamy, with a consistency that holds a swirl but is not stiff. Scrape down the sides as needed. Taste and adjust salt.

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