Seed Oil Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warming spice, this hummus is the kind of dip that makes a simple spread feel genuinely special. The combination of fresh ginger and turmeric gives it a bright, earthy depth that store-bought versions rarely come close to matching. Every ingredient here is intentional — extra-virgin olive oil does all the heavy lifting, so there's no canola, soybean, or sunflower oil hiding in the mix the way it often does in commercial hummus. Blooming the garlic and ginger in olive oil before blending is a small step that pays off big, coaxing out a mellow, fragrant base that runs through every bite. Streaming in ice water while the food processor runs is the trick to getting that ultra-smooth, almost whipped texture you'd expect from a great restaurant version. Finished with a drizzle of olive oil and a dusting of smoked paprika, it's as beautiful to look at as it is to eat. Serve it with warm pita, fresh vegetables, or just a spoon — 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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