Beef 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. Turmeric and fresh ginger give it a vibrant color and a gentle heat that sets it apart from the plain stuff you'd grab off a grocery shelf. Tahini and a drizzle of good olive oil keep the texture luxuriously smooth, while a hit of lemon juice brightens everything up and keeps the flavors lively. The trick of adding ice water while the processor runs is what takes it from grainy to genuinely silky — worth every extra minute of blending. A rainbow of fresh veggie dippers — carrots, cucumbers, red bell pepper, and broccoli — makes this feel like a full spread rather than just a snack. It's naturally plant-based from start to finish, so there's zero need to swap or substitute a single thing to keep it completely free of any animal-based proteins. Whether you're feeding a crowd or just want something satisfying to graze on, this one earns a permanent spot in the rotation.
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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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