Tree Nut Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, golden, and packed with warm spice, this hummus is the kind of dip that turns a simple snack spread into something genuinely impressive. Fresh ginger and ground turmeric give it a bright, earthy depth that you just don't get from the tubs at the grocery store, while tahini and good olive oil keep the texture luxuriously smooth. The trick of drizzling in ice water while the processor runs is what takes it from grainy to silky — a small step that makes a big difference. Store-bought hummus can be a minefield for anyone avoiding tree nuts due to shared facility warnings, but making it at home with these straightforward pantry staples puts you fully in control. A finishing drizzle of olive oil, a dusting of smoked paprika, and a scatter of parsley make it look like something you'd order at a restaurant. Paired with crisp carrots, cool cucumber spears, sweet red pepper, and fresh broccoli, it's a complete snack or appetizer that feels both wholesome and indulgent. Whether you're feeding a crowd or just treating yourself, this bowl disappears fast.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!