Celery Free Turmeric-Ginger Hummus
Bright, warming, and deeply savory, this hummus brings together the earthy punch of turmeric and the gentle heat of fresh ginger in a way that makes plain store-bought dips feel instantly forgettable. The trick to its silky texture is blooming the garlic and ginger in olive oil first, which mellows any sharpness and layers in a richness that you can actually taste. Streaming in ice water while the food processor runs is the other secret — it whips the chickpeas and tahini into something genuinely creamy and light rather than dense and pasty. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in. A finishing drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn the bowl into something that looks as good as it tastes. Serve it with warm pita, crunchy vegetables, or just a spoon — honestly, no judgment.
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!