Almond Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, golden, and packed with warm spice, this chickpea dip is the kind of thing that disappears fast at any table. Fresh ginger and ground turmeric give it a bright, earthy depth that store-bought versions simply can't match, while tahini and good olive oil keep the texture luxuriously smooth. The trick of drizzling in ice water while the processor runs is what takes it from grainy to genuinely silky — worth every extra minute of blending. A dusting of smoked paprika and a drizzle of olive oil on top make it look like it came straight out of a restaurant kitchen. Hummus recipes can sometimes sneak in unexpected nut-based ingredients, but every component here is straightforward and easy to verify, making it a stress-free choice for anyone navigating tree nut concerns. The rainbow of carrot sticks, cucumber spears, red bell pepper, and broccoli florets alongside it means you've got a full snack spread or starter ready to go in one shot. It's the kind of recipe you'll find yourself coming back to every week.
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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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