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Golden Turmeric Hummus

Prep Time:

10 minutes

Cook Time:


About 8 servings

About the Recipe

This 10 minute recipe makes the perfect side or snack when you’re in a hurry but need something satisfying and nutritious. It’s so tasty with fresh vegetables, flatbread, pita chips and packed with protein!


  • 1, 15-ounce can chickpeas, drained

  • 1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)

  • 3 Tbsp tahini

  • 2 cloves garlic (minced // plus more to taste)

  • 1 tsp fresh grated ginger

  • 1/2 tsp fresh grated turmeric*

  • 1/4 tsp ground turmeric (plus more to taste)

  • 1/4 tsp sea salt (plus more to taste)

  • 1 pinch cayenne pepper (optional)

  • 1-2 Tbsp olive oil (or sub water)

*If you don’t have fresh turmeric, sub ground (slightly less, as dried can be more pungent).


  1. Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.

  2. To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water).

  3. Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.

  4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.



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