Brazil Nut Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is the kind of dip that turns a simple snack spread into something genuinely impressive. Fresh ginger and ground turmeric give it a warm, earthy depth that goes well beyond your average store-bought tub, while tahini and good olive oil keep the texture luxuriously silky. The trick of drizzling in ice water while the processor runs is what takes it from grainy to impossibly smooth — that extra couple of minutes of blending really does make all the difference. A dusting of smoked paprika and a generous drizzle of olive oil on top make it look as good as it tastes. Store-bought hummus can be a minefield when you're navigating allergen concerns, but every single ingredient here is straightforward and easy to verify, so you know exactly what's going into the bowl. The rainbow of carrot sticks, cucumber spears, bell pepper, and broccoli florets surrounding it makes this a complete, crowd-pleasing platter that works just as well for a weeknight snack as it does for entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!