High Fructose Corn Syrup Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, golden, and packed with warm spice, this chickpea dip is the kind of snack platter that disappears fast. Fresh ginger and ground turmeric give it a vibrant color and a gentle heat that sets it apart from anything you'd grab off a store shelf — and that's exactly the point. Most commercial hummus brands sneak in preservatives or sweeteners that can be hard to track down on a label, so blending your own from canned chickpeas, tahini, and real lemon juice puts you fully in control. The trick to that ultra-smooth, restaurant-style texture is drizzling in ice water while the food processor runs, which takes just a few extra minutes and makes a noticeable difference. A swirl of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Surrounding the bowl with carrots, cucumber spears, bell pepper, and broccoli means you've got a complete, colorful spread that's as satisfying to look at as it is to eat.
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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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