Pork Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is everything a great dip should be — silky smooth, boldly spiced, and completely plant-based from start to finish. The combination of fresh ginger and ground turmeric gives it a warm, earthy depth that sets it apart from any tub you'd grab off a grocery shelf. Blending the chickpeas with tahini, bright lemon juice, and a slow drizzle of ice water is the move that takes the texture from grainy to genuinely cloud-like. A swirl of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. The rainbow of carrot sticks, cucumber spears, bell pepper, and broccoli florets alongside means you've got a full snack spread or starter without any extra effort. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress — just fresh, wholesome food you can feel confident serving to anyone at the table.
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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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