Candida Diet Friendly Turmeric-Ginger Hummus
This vibrant, golden-hued dip brings serious anti-inflammatory power to the snack table, built around chickpeas, tahini, and a generous hit of fresh ginger and turmeric. The garlic and ginger are gently bloomed in olive oil before blending, which coaxes out their warmth and rounds off any sharpness — a small step that makes a noticeable difference in the final flavor. Bright lemon juice and earthy cumin round everything out into something that tastes far more complex than the ingredient list suggests. For anyone navigating a candida-conscious approach to eating, store-bought dips can be a minefield of added sugars, vinegars, and preservatives that quietly derail your efforts — this one keeps things clean and straightforward. Streaming in ice water while the food processor runs is the trick to getting that ultra-smooth, almost silky texture without any dairy or fillers. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Scoop it up with raw vegetables or use it as a spread, and you've got a satisfying, nourishing staple that genuinely earns its place in a mindful kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!