Cinnamon Free Turmeric-Ginger Hummus
Hummus is one of those dips that seems simple until you taste a version made entirely from scratch — and this one hits differently. Fresh ginger and ground turmeric give it a warm, earthy depth that store-bought versions rarely come close to, while a squeeze of bright lemon juice keeps everything balanced and lively. The trick of blooming the garlic and ginger in olive oil before blending is a small step that makes a big difference, coaxing out their flavor without any harsh raw bite. Streaming in ice water while the food processor runs is what gets you that ultra-smooth, almost silky texture that makes you want to drag a pita chip through it again and again. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option — the warm spice notes here come entirely from turmeric and cumin, with no cinnamon hiding in a spice blend or pre-made mix. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Serve it as a party dip, a sandwich spread, or honestly just a snack straight from the bowl — 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)
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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