Yeast Free Turmeric-Ginger Hummus
Creamy, golden, and packed with warm spice, this hummus is the kind of dip that makes a simple spread feel genuinely special. Fresh ginger and ground turmeric give it a bright, earthy depth that store-bought versions rarely come close to matching. The trick to getting that ultra-smooth, restaurant-style texture is blooming the garlic and ginger in olive oil first — just a minute or two in the skillet unlocks their flavor before everything gets blended together. Streaming in ice water while the food processor runs might sound fussy, but it's what takes the consistency from grainy to impossibly silky. Since this recipe relies entirely on whole, straightforward ingredients like chickpeas, tahini, lemon juice, and spices, there's no need to scrutinize labels for hidden additives that can sneak into packaged dips. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Serve it with 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!