High Fructose Corn Syrup Free Turmeric-Ginger Hummus
Store-bought hummus is one of those sneaky products that often hides unwanted sweeteners in the ingredient list, making homemade the far smarter move. This version is built entirely from whole, recognizable ingredients — chickpeas, tahini, fresh lemon, olive oil, and a bold hit of turmeric and ginger that makes it anything but ordinary. The trick to getting that ultra-smooth, restaurant-worthy texture is streaming in ice water while the food processor runs, which whips the chickpeas into something almost silky. Briefly blooming the garlic and ginger in olive oil before blending adds a gentle depth that raw aromatics just can't match. The turmeric brings earthy warmth and a gorgeous golden color, while the cumin and smoked paprika round everything out into a dip that feels genuinely craveable. Pile it into a bowl, drizzle on extra olive oil, and finish with fresh parsley for a spread that looks as good as it tastes.
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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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