BHA & BHT Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warm spice, this hummus is the kind of dip that makes a simple spread feel genuinely special. Fresh ginger and ground turmeric give it a bright, earthy depth that store-bought versions rarely come close to — and because you're building it from scratch with whole, recognizable ingredients, there's no need to squint at a label hunting for synthetic preservatives. The garlic and ginger get a quick bloom in olive oil before joining the food processor, which coaxes out their flavor in a way that raw versions just can't match. Ice water streamed in while the machine runs is the secret to that ultra-smooth, almost silky texture. A drizzle of good olive oil and a dusting of smoked paprika finish it off beautifully. Serve it with warm pita, raw vegetables, or honestly just a spoon — it disappears fast either way.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper, freshly ground
- ½ tsp salt, plus more to taste
- 3–4 tbsp ice water
- ¼ tsp smoked paprika (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small skillet over medium-low heat, warm 1 tbsp of the olive oil. Add the minced garlic and grated ginger and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — garlic can brown quickly. Remove from heat and let cool for 2 minutes.
- 2
Add the drained chickpeas, tahini, remaining 2 tbsp olive oil, lemon juice, turmeric, cumin, black pepper, salt, and the cooled garlic-ginger mixture to a food processor. Process for 1 minute until the mixture is roughly combined.
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