Xanthan Gum Free Turmeric-Ginger Hummus
Golden, fragrant, and packed with bold flavor, this hummus brings together the earthy warmth of turmeric, the gentle heat of fresh ginger, and the brightness of lemon into a dip that feels anything but ordinary. The trick to getting it ultra-smooth and creamy is streaming in ice water while the food processor runs — no stabilizers, no additives, just technique and good ingredients doing all the work. That matters a lot when you're avoiding xanthan gum, which sneaks into plenty of store-bought dips and processed condiments as a thickener. Here, the natural starch from the chickpeas and the fat from tahini and olive oil create that luscious, silky texture entirely on their own. Blooming the garlic and ginger in olive oil before blending adds a depth that raw versions simply can't match. Finish it with a drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, and you've got something that looks as good as it tastes. Serve it with pita, raw vegetables, or honestly just a spoon — it's that good.
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!