Chicken Free Turmeric-Ginger Hummus
This vibrant, golden hummus is packed with bold, warming flavor thanks to a combination of fresh ginger, ground turmeric, and a quick bloom of garlic in olive oil that takes the whole thing to another level. The technique of cooking the garlic and ginger briefly before blending is a small step that makes a big difference, coaxing out a deeper, more rounded flavor than raw aromatics alone. Creamy tahini and a generous squeeze of fresh lemon juice keep everything balanced — rich but bright, earthy but lively. Streaming in ice water while the food processor runs is the secret to that ultra-smooth, almost whipped texture you usually only find at a good restaurant. Every single ingredient here is naturally free from poultry, so there's no need to scrutinize labels or worry about hidden broths and seasonings the way you might with store-bought dips. Finish it with a drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, and it looks as impressive as it tastes. Serve it with warm pita, crunchy vegetables, or honestly just a spoon.
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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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