Vegan Turmeric-Ginger Chickpea Hummus with Veggie Dippers
Creamy, golden, and packed with warm spice, this hummus is the kind of dip that makes a whole platter feel like a meal. Turmeric and fresh ginger give it a vibrant color and a gentle heat that store-bought versions simply can't match, while tahini and olive oil keep the texture luxuriously smooth. The trick to that ultra-silky consistency is drizzling in ice water while the processor runs — it takes a couple of extra minutes but makes a genuinely noticeable difference. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required; it's just whole, clean ingredients doing exactly what they're supposed to do. A swirl of olive oil, a dusting of smoked paprika, and a ring of crisp carrots, cucumbers, bell pepper, and broccoli turn it into something that looks as good as it tastes. Bring it to a gathering and it will disappear fast — but it's equally satisfying as a weeknight snack straight from the fridge.
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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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