Wheat Free Turmeric-Ginger Chickpea Hummus with Veggie Dippers
This vibrant, golden hummus is everything a great dip should be — creamy, bold, and packed with flavor from fresh ginger, ground turmeric, and a generous squeeze of lemon. The ice water trick is the real secret here, getting blended in gradually while the processor runs to produce that ultra-smooth, swirl-worthy texture that store-bought versions rarely achieve. Every ingredient in this recipe is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. The rainbow of fresh veggie dippers — crisp carrots, cool cucumber spears, sweet red bell pepper, and tender broccoli florets — makes this feel like a full spread rather than a simple snack. A drizzle of good olive oil and a dusting of smoked paprika on top turn it into something genuinely beautiful on the table. Whether you're serving it at a gathering or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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