Citric Acid Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warm spice, this hummus brings something genuinely exciting to the table — far beyond anything you'd scoop out of a store-bought tub. The combination of fresh ginger and ground turmeric gives it an earthy, slightly peppery depth that pairs beautifully with the nutty richness of tahini and good olive oil. For anyone navigating a citric acid sensitivity, store-bought dips are often a minefield of additives and preservatives, but here every ingredient is straightforward and easy to verify. The lemon juice comes straight from a fresh lemon, so you're working with real fruit rather than processed citric acid derivatives that sneak into packaged foods. Blooming the garlic and ginger briefly in olive oil before blending is a small step that makes a big difference, coaxing out their flavor without any harshness. A drizzle of olive oil, a dusting of smoked paprika, and a handful of fresh parsley on top make it look as good as it tastes. Serve it with warm flatbread, crisp vegetables, or honestly just a spoon — it disappears fast.
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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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