Dairy 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 secret to that ultra-creamy texture is drizzling in ice water while the food processor runs, which whips the chickpeas and tahini into something genuinely luxurious. Fresh ginger and ground turmeric give it a warm, earthy depth that sets it apart from anything you'd grab off a store shelf, while a squeeze of lemon keeps things bright and balanced. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — just wholesome, plant-based goodness from start to finish. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Paired with carrots, cucumbers, bell pepper, and broccoli, this is the kind of snack spread that disappears fast whether you're feeding a crowd or just treating yourself.
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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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