Pregnancy Friendly Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Total time15 min
Prep time15 min
Cook time0 min
4.8
(22)
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.
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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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