Fish Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is everything a great dip should be — creamy, bold, and packed with layers of flavor from fresh ginger, turmeric, and a generous squeeze of lemon. The trick to getting that ultra-smooth, restaurant-style texture is processing the chickpeas long enough and drizzling in ice water gradually, which makes the whole thing impossibly silky and light. Tahini and good olive oil round it out with a richness that keeps you coming back for just one more scoop. Store-bought hummus can sometimes sneak in unexpected additives or be processed on shared lines, so making it from scratch means you know exactly what's in the bowl. The warm earthiness of turmeric and cumin plays beautifully against the bright, fresh veggie dippers — carrots, cucumbers, red bell pepper, and broccoli — making this as pretty to look at as it is satisfying to eat. A dusting of smoked paprika and a drizzle of olive oil on top take it from weeknight snack to something you'd genuinely be proud to set out for guests.
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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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