Coconut Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is the kind of dip that makes a whole platter feel like a celebration. 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 impossibly silky. The trick of drizzling in ice water while the processor runs is what takes it from grainy to genuinely creamy — the kind of smooth that holds a beautiful swirl when you drag a spoon through it. A dusting of smoked paprika and a drizzle of olive oil on top make it look like something you'd order at a restaurant, but it comes together right in your own kitchen. Paired with crisp carrots, cucumber spears, bell pepper, and broccoli, you get a full snack spread that's as colorful as it is satisfying. Many packaged dips and flavored hummus blends sneak in unexpected additives, so making your own means you know exactly what's in every bite — just whole, straightforward ingredients doing all the work.
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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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