Anti Inflammatory Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This creamy, golden hummus is packed with ingredients that pull serious double duty — they taste incredible and they're genuinely good for you. Fresh ginger and ground turmeric give the dip its warm, earthy depth, while a splash of freshly squeezed lemon juice and a drizzle of extra-virgin olive oil keep everything bright and balanced. A little trick of streaming ice water into the food processor while it runs is what takes the texture from grainy to impossibly silky — the kind of hummus that holds a perfect swirl when you drag a spoon through it. Black pepper alongside the turmeric is a smart pairing that shows up right here in the ingredient list, and it adds a subtle kick that makes the whole bowl feel more complex. Smoked paprika dusted over the top and a scatter of fresh parsley make it look like something you'd order at a restaurant, not just pull together on a weeknight. The spread of carrot sticks, cucumber spears, red bell pepper, and broccoli florets around the bowl means every scoop comes with a crunchy, colorful bite of vegetables. This recipe makes enough for six, so it's just as at home on a party table as it is in your fridge for the 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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