Hazelnut 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. Canned chickpeas and tahini form the creamy base, while fresh ginger and ground turmeric give it a warm, earthy depth that sets it apart from anything you'd grab off a store shelf. A splash of lemon juice and a drizzle of good olive oil round everything out, and the trick of streaming in ice water while the processor runs is what gets that impossibly silky, swirl-worthy texture. For anyone navigating tree nut allergies, hummus can sometimes be a minefield — certain store-bought versions are made in facilities that also process hazelnuts or mixed nut blends. Every ingredient here is straightforward and easy to source with confidence, so you can focus on the food instead of the label-reading. Smoked paprika dusted over the top adds a subtle smokiness and a gorgeous pop of color, and the rainbow of carrot sticks, cucumber spears, bell pepper, and broccoli florets makes this as beautiful to look at as it is to eat. Serve it as a snack spread, a party appetizer, or an easy weeknight starter — it disappears fast either way.
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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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