Low Sugar Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is the kind of snack that looks like it came from a fancy café but comes together entirely in a food processor with pantry staples. Fresh ginger and ground turmeric give it a warm, earthy depth that store-bought versions rarely deliver, while a generous pour of tahini and good olive oil keep the texture impossibly silky and rich. The trick of drizzling in ice water while the processor runs is what takes it from grainy to cloud-soft — patience here pays off in a big way. Every ingredient on this list is naturally free of added sweeteners, so there's no label-scanning required and no hidden sugars sneaking into your snack spread. The rainbow of carrot sticks, cucumber spears, bell pepper slices, and broccoli florets makes this a genuinely satisfying plate rather than an afterthought. A dusting of smoked paprika and a drizzle of olive oil on top turn the whole thing into something you'll want to photograph before you dig in.
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Learn more →Ingredients
6 servings
For the hummus
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- 3–4 tbsp ice water
For serving
- ¼ tsp smoked paprika, for garnish
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced
- 1 cup broccoli florets
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Add the garlic and grated ginger to the bowl of a food processor and pulse 8–10 times until finely minced.
- 2
Add the chickpeas, tahini, lemon juice, olive oil, turmeric, cumin, black pepper, and salt. Process for about 1 minute, until the mixture is roughly combined but still grainy.
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