Wheat Free Turmeric-Ginger Hummus
Bright, bold, and packed with anti-inflammatory flair, this hummus brings together creamy chickpeas, nutty tahini, and a warming duo of fresh ginger and turmeric that makes every dip feel like something special. The trick of briefly blooming the garlic and ginger in olive oil before blending is a small step that pays off big — it softens any sharpness and coaxes out a deeper, more rounded flavor throughout the whole batch. Processed long enough with ice water, the texture becomes genuinely silky and smooth, the kind you'd expect from a good restaurant spread rather than a tub from the refrigerator aisle. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour-based additives that sometimes sneak into store-bought versions. A finishing drizzle of olive oil, a dusting of smoked paprika, and a handful of fresh parsley turn the bowl into something you'd actually want to set out for guests. Serve it with rice crackers, cucumber slices, or roasted vegetables and it disappears fast. Once you've made hummus this way, the store-bought stuff is going to have a hard time competing.
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!