Red Meat Allergy Friendly Turmeric-Ginger Hummus

Total time10 min

Prep time10 min

Cook time0 min

Red Meat Allergy Friendly Turmeric-Ginger Hummus

Hummus is one of those dips that seems simple until you taste a truly great version — and this one earns that title with a warm, earthy twist. Fresh ginger and ground turmeric bring a gentle heat and golden color that make it feel far more special than anything you'd pull off a grocery store shelf. The garlic and ginger are briefly bloomed in olive oil before joining the food processor, which coaxes out their flavor in a way that raw versions just can't match. Tahini and a drizzle of extra-virgin olive oil give it that luxuriously creamy texture, while a squeeze of fresh lemon keeps everything bright and balanced. Since every ingredient here is plant-based and naturally free from red meat and its derivatives, this is a completely worry-free snack or appetizer — no label-reading required. A dusting of smoked paprika and a scatter of fresh parsley finish it off beautifully, making it as pretty as it is delicious. Serve it with pita, raw vegetables, or honestly just a spoon.

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Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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