Golden Turmeric Hummus

overhead shot of turmeric hummus served in a black bowl with a side of veggie sticks and crackers

5 from 60 votes

Homemade hummus can be a lot more economical than buying lots of small containers at the store, and it is so easy to vary up the flavors and make something a bit more exciting like we do here with this golden turmeric hummus recipe. This recipe comes together so easily in the blender and makes for the perfect after-school snack or centerpiece for your next cheese platter. Plus it has the added bonus of being loaded with the goodness of turmeric. Pair with some chopped veggie sticks and some crackers.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Anytime

Keyword: golden hummus, homemade hummus, hummus from scratch, turmeric hummus

Servings: serves

Calories: 68kcal

Equipment

Food processor

Ingredients

1 can (15oz) cooked chickpeas (garbanzo beans) drained and rinsed
2 tablespoons extra virgin olive oil plus more for serving
2 tablespoons lemon juice
1 ½ tablespoons tahini
1 tablespoon ginger peeled and finely grated
1 teaspoon ground turmeric
1 clove garlic minced
½ teaspoon each salt and freshly ground pepper
optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers, ground turmeric and extra chickpeas for serving

Instructions

Place all of the ingredients except into the bowl of a food processor, and process for 3-5 minutes until smooth and creamy. You may need to stop once or twice and scrape down the sides to make sure everything is incorporated.
1 can (15oz) cooked chickpeas (garbanzo beans), 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 ½ tablespoons tahini, 1 tablespoon ginger, 1 teaspoon ground turmeric, 1 clove garlic, ½ teaspoon each salt and freshly ground pepper
If the hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
Taste, and add more salt if required.
To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground turmeric, fresh parsley, and extra chickpeas.
optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers, ground turmeric and extra chickpeas

Notes

Storing:

Store leftover hummus in an airtight container in the fridge for 3-5 days.

Leftovers:

Can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.

Tip:

For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.

Nutrition