Oats Free Turmeric-Ginger Hummus
Bright, warming, and deeply savory, this hummus brings together the earthy punch of turmeric and the gentle heat of fresh ginger in a way that feels anything but ordinary. The trick to its silky texture is blooming the garlic and ginger in olive oil first — that quick step in the skillet coaxes out their flavor before they ever hit the food processor. Streaming in ice water while the machine runs is the other secret weapon, giving you that ultra-smooth, almost whipped consistency that store-bought versions rarely achieve. Every ingredient here is naturally free from oats and oat derivatives, so there's no label-scanning anxiety — just wholesome, whole-food ingredients from start to finish. A drizzle of good olive oil and a dusting of smoked paprika at the end make it look as impressive as it tastes. Serve it with your favorite dippers, spread it on sandwiches, or honestly just eat it by the spoonful — 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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