Macadamia Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is the kind of dip that makes a vegetable platter genuinely exciting. Freshly grated ginger and ground turmeric give it a warm, earthy depth that goes well beyond your average store-bought tub, while tahini and good olive oil keep the texture luxuriously silky. The trick of drizzling in ice water while the processor runs is what takes it from grainy to impossibly smooth — that soft, swooping swirl is practically begging for a carrot stick. A dusting of smoked paprika and a glug of olive oil on top make it look as good as it tastes. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, wholesome snacking. Serve it surrounded by crisp cucumbers, bell pepper strips, broccoli florets, and carrot sticks for a spread that works as an appetizer, a party centerpiece, or an honest weeknight snack.
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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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