Lactose Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is everything you want in a crowd-pleasing dip — creamy, bold, and packed with warm spice from turmeric and freshly grated ginger. The trick to getting that ultra-smooth, almost silky texture is processing the chickpeas long enough and adding ice water gradually, which makes a genuinely noticeable difference compared to a quick blitz. Tahini and good olive oil do all the heavy lifting here, so there's no dairy involved at any step — no swaps needed, no ingredients to second-guess. The turmeric gives the dip a gorgeous deep-yellow color that looks stunning against the rainbow of fresh veggie dippers arranged around the bowl. 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 entirely in a food processor. Serve it with the carrot sticks, cucumber spears, bell pepper, and broccoli for a snack or starter that feels both wholesome and a little special.
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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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