MSG Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, vibrant, and packed with warm spice, this hummus is the kind of dip that makes a vegetable platter genuinely exciting. Fresh ginger and ground turmeric give it a golden hue and a bright, earthy depth that store-bought versions simply can't match — and unlike many packaged dips, every ingredient here is whole and straightforward, with no hidden flavor enhancers to worry about. Tahini and ice water are the secret to that ultra-smooth, swirly texture that holds its shape beautifully in the bowl. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. The rainbow of carrot sticks, cucumber spears, bell pepper slices, and broccoli florets surrounding the bowl means you've got a complete, colorful snack or starter all in one go. It's endlessly crowd-pleasing and genuinely easy to pull off in a food processor with just a few minutes of blending.
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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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