Gut Friendly Turmeric-Ginger Hummus
This vibrant, golden hummus is the kind of dip that makes a simple spread of vegetables and pita feel genuinely special. Fresh ginger and ground turmeric bring warm, earthy depth to the base, while a squeeze of bright lemon juice keeps everything lively and balanced. Blooming the garlic and ginger briefly in olive oil before blending is a small step that pays off big — it softens their sharpness and coaxes out a rounder, more complex flavor that raw versions just can't match. Chickpeas and tahini together deliver plant-based protein and fiber, making this a genuinely nourishing option rather than just a crowd-pleasing snack. Streaming in ice water while the food processor runs is the trick behind that ultra-smooth, almost silky texture you'd expect from a good restaurant version. A drizzle of olive oil and a dusting of smoked paprika at the end make it look as good as it tastes. Scoop it up with crunchy vegetables, spread it on toast, or use it as a base for a grain bowl — it works beautifully in all directions.
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!