Turkey Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Bright, creamy, and loaded with warm spice, this chickpea dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or just a quick weeknight spread. The combination of fresh ginger and ground turmeric gives it a golden hue and a gentle heat that store-bought versions rarely come close to matching. Tahini and a drizzle of good olive oil round everything out into something luxuriously smooth — the trick of adding ice water while the processor runs is what gets you that silky, swirl-worthy texture. It's completely plant-based and built entirely from pantry staples and fresh produce, so there's nothing to second-guess about what's in it. The rainbow of carrot sticks, cucumber spears, red bell pepper, and broccoli florets makes it as visually stunning as it is satisfying. Whether you're feeding a crowd or just yourself, this is one of those recipes that looks far more impressive than the effort it actually takes.
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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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