Tree Nut Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warm spice, this hummus brings something genuinely exciting to the table beyond the standard grocery store tub. Fresh ginger and ground turmeric give it an earthy, slightly peppery depth, while a bloom of garlic and ginger in olive oil before blending layers in a richness you just can't get from dried spices alone. Tahini and a steady stream of ice water are the secrets to that ultra-smooth, almost silky texture that makes every dip feel luxurious. Store-bought hummus can be a minefield of ambiguous "natural flavors" and shared-facility warnings, so making your own means you know exactly what's in the bowl. The ingredient list is straightforward — chickpeas, lemon, a handful of spices — and every single one is naturally free of tree nuts, no substitutions required. Finish it with a drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, and it looks as good as it tastes. Serve it with warm pita, raw vegetables, or honestly just a spoon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!