Capsaicin Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warm spice, this hummus brings something genuinely exciting to the table without any heat that could catch sensitive eaters off guard. So many store-bought or restaurant versions sneak in chili flakes, cayenne, or harissa, making it hard to know what you're actually getting — this one keeps things completely capsaicin-free while still delivering bold, complex flavor. The secret is a quick bloom of fresh ginger and garlic in olive oil before everything hits the food processor, which gives the base a savory depth that tastes like it took way more effort than it did. Ground turmeric lends that gorgeous amber color and earthy warmth, while cumin rounds everything out with a subtle smokiness. Streaming in ice water as the processor runs is the move for getting that ultra-smooth, almost silky texture you'd expect from a great restaurant dip. Finish it with a drizzle of olive oil and a scatter of fresh parsley, and it looks as impressive as it tastes. Serve it with pita, raw vegetables, or just a spoon — honestly, no judgment.
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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)
Can be omittedsmoked paprika
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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