Rice Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, golden, and packed with warm spice, this chickpea dip is the kind of thing that disappears fast at any table. Fresh ginger and ground turmeric give it a bright, earthy depth that store-bought versions simply can't match, while tahini and good olive oil keep the texture impossibly silky. The trick to getting that ultra-smooth, swirl-worthy consistency is drizzling in ice water while the food processor runs — a small step that makes a genuinely big difference. Served alongside crisp carrots, cucumber spears, bell pepper, and broccoli florets, it's a complete snack or starter that feels both vibrant and satisfying. Because every ingredient here is naturally grain-free, there's no need to scan labels or swap anything out — it just works as written. A dusting of smoked paprika and a drizzle of olive oil on top make it look as good as it tastes, which means it's equally at home on a casual weeknight spread or a party platter.
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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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