Vegetarian 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 into something genuinely exciting. The combination of fresh ginger and ground turmeric gives it an earthy, slightly peppery depth that store-bought versions rarely come close to matching. Tahini and a drizzle of good olive oil keep the texture luxuriously smooth, while a few tablespoons of ice water — added slowly as the processor runs — are the secret to that silky, swirl-worthy consistency. Bright lemon juice cuts through the richness just enough to keep every bite feeling fresh and balanced. Arranged around a generous bowl of carrot sticks, cucumber spears, red bell pepper, and broccoli florets, this spread looks as impressive as it tastes. It's a naturally satisfying, plant-powered option that works equally well as a party centerpiece or a weeknight snack you'll actually look forward to.
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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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