Dairy Free Turmeric-Ginger Hummus
Hummus is already a crowd-pleaser, but this version takes things to a whole new level with warm, earthy turmeric and a hit of fresh ginger that makes every bite feel a little more alive. The trick to getting that ultra-smooth, almost silky texture is streaming in ice water while the food processor runs — it's a small step that makes a genuinely noticeable difference. Blooming the garlic and ginger briefly in olive oil before adding them to the mix deepens their flavor in a way that raw versions just can't match. Tahini and good extra-virgin olive oil bring all the richness you need here, so there's no butter, cream, or dairy of any kind hiding in the ingredient list. It's naturally plant-based from start to finish without any substitutions or workarounds required. Serve it with a drizzle of olive oil, a dusting of smoked paprika, and a handful of fresh parsley for a spread that looks as good as it tastes. Whether you're dipping vegetables, piling it onto flatbread, or sneaking spoonfuls straight from the bowl, this hummus is the kind of recipe you'll come back to again and again.
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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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