Chestnut Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is everything a great dip should be — silky smooth, boldly flavored, and surrounded by a rainbow of crisp, fresh vegetables. The combination of turmeric and ginger gives it a warm, earthy depth that sets it apart from anything you'd pull off a grocery store shelf, and the smoked paprika finish adds just the right smoky flourish. Blending the chickpeas with tahini, lemon juice, and a slow drizzle of ice water is the key to that ultra-creamy, swirl-worthy texture that makes this dip genuinely impressive. Because every ingredient here is straightforward and whole — legumes, fresh aromatics, good olive oil — there's no need to scrutinize labels for hidden tree nut derivatives or cross-contamination concerns. The colorful spread of carrots, cucumbers, bell pepper, and broccoli makes it as beautiful on the table as it is satisfying to eat. Whether you're setting it out for a crowd or just snacking through the week, this hummus is the kind of recipe you'll come back to again and again.
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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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