Mustard 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 nuttiness of tahini and a bright hit of lemon juice. One smart move here is briefly blooming the garlic and ginger in olive oil before blending, which coaxes out their flavor and rounds off any harsh edges. Streaming in ice water while the food processor runs is the trick that takes the texture from grainy to genuinely silky and smooth. Many packaged dips and condiments sneak in mustard or mustard-derived ingredients as an emulsifier or flavor booster, so making this from scratch means you know exactly what's going in the bowl. Finish it with a drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley for a presentation that looks like it came from a restaurant spread. Serve it with warm pita, raw vegetables, or just a spoon — honestly, 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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