Creamy, vibrant, and packed with ingredients that actually pull their weight during pregnancy, this hummus is the kind of snack you'll want to keep on rotation. Chickpeas bring a solid hit of plant-based protein and folate, while fresh ginger and turmeric add warmth and anti-inflammatory goodness without any of the ingredients you're better off avoiding right now. The trick to getting that ultra-smooth, restaurant-style texture is the ice water — added slowly while the processor runs, it whips everything into a silky, swirl-worthy dip that store-bought simply can't match. Fresh lemon juice and a little garlic keep the flavor bright and bold, and the smoked paprika finish makes it look genuinely impressive on the table. Surrounding it with carrots, cucumber, bell pepper, and broccoli means you're getting a rainbow of folate, vitamin C, and fiber in every single dip. It's endlessly snackable, easy to prep ahead, and satisfying enough to take the edge off those between-meal hunger spikes that seem to hit out of nowhere.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Add the garlic and grated ginger to the bowl of a food processor and pulse 8–10 times until finely minced.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
