This turmeric hummus is a delicious twist on the traditional chickpea dip. Turmeric doesn’t just adds a beautiful golden hue, but also it’s packed with anti-inflammatory and antioxidant properties. Its subtle earthy flavor elevates the traditional recipe to a whole new level.
Whether you’re dipping crunchy veggies, spreading it on a slice of freshly baked bread, or using it as an addition to your favorite dishes, turmeric hummus is the perfect addition to your menu.
Turmeric Hummus has become a staple in my home. I don’t even think about it, I just make a new batch as soon as I’m done with the previous one.
Hummus is one of those foods that is so versatile. You can make it so many ways and eat it so many ways, you can never get tired of it. I have been making my own hummus for a very long time. Some will ask… But why not just buy it? Well… Why not just make it?
If I can make something from scratch and have a bit of time, I do it.
How to cook dry chickpeas?
I like doing things from scratch and the chickpeas I use are usually dry. This means I soak them and cook them first before I make the Turmeric Hummus. But you definitely don’t have to do that if you don’t have dry garbanzo beans. Using canned chickpeas is perfectly ok.
Just in case you have or want to use dry garbanzo beans, what you can do is soak them overnight and then boil them for about an hour, or till tender. Then you can use them just as you would use canned beans.
Soak the chickpeas for 6-8 hours. Drain the water. Cover the soaked chickpeas with water about 3 inches above the beans. Bring to a boil, then lower to a simmer and cook for about 40-60 minutes with the lid slightly open.
It feels good to make things yourself, to know exactly what went into it. I can make it the way I like it, I can change it if I want to. Even if it doesn’t turn out right the first time, I do it again till it does.
Practice is the best teacher!
Why you’ll love this recipe
First. This recipe is very easy to make! Even if you never cooked before, you can definitely do it!
All you need is a food processor or a blender and a few ingredients.
Second. This golden gem is an excellent source of plant-based protein, dietary fiber, and essential nutrients. It’s a satisfying snack that keeps you feeling fuller for longer, making it a fantastic choice for those seeking a healthy and satisfying option.
Third. Its creamy texture goes well with so many dishes and is perfect as a dip. Add it into a wrap, spread it on a sandwich or a toast, dip crackers or veggies, and eat it as a snack or a light appetizer. You can substitute it for mayo, use it as a dressing, add it on top of some baked potatoes, or as a french fries dip. So many options!
Turmeric, also called the “golden spice,” has been cherished for centuries for its medicinal properties. Its active compound, curcumin, is renowned for its powerful anti-inflammatory and antioxidant effects. Below are some of the benefits of turmeric:
- Anti-inflammatory and antioxidant properties
- May protect against heart disease.
- Turmeric may prevent and treat cancer.
- May help treat or prevent diabetes.
- May help delay or reverse Alzheimer’s disease.
- It can also improve skin health.
I just love the health benefits this beautiful root has. It’s such a powerful food, and if you haven’t implemented it in your diet yet, I highly recommend you do. I’m adding it to my eggs every morning. I love making turmeric latte and include it in many recipes like in this Turmeric Hummus.
As you can see, there is no reason not to include turmeric as part of your diet.
How to make turmeric hummus: step by step
And there you have it. Turmeric Hummus. Can’t be any easier!
Also, to get the most of the turmeric benefits, it’s suggested to always take it with a bit of black pepper, as it increases the powerful benefits of curcumin, which is the active ingredient in turmeric.
But let’s not forget about the other ingredients and their benefits in this recipe.
Chickpeas. Tahini. Garlic. Lemon. Olive oil.
All these beautiful yummy simple ingredients are packed with amazing properties to nourish our bodies.
This recipe is a variation of the traditional hummus and the only difference is the addition of turmeric. So if you’d like you can skip the turmeric and make a regular hummus.
Another great variation is beet hummus. It doesn’t just add a beautiful color, but also light sweetness and earthiness. I suggest roasting the beats instead of boiling them.
Storage & reheating
Turmeric hummus can be stored in an airtight container in the fridge for up to a week.
Can you make hummus without tahini?
You certainly can. It will taste a bit different depending on what you’ll use instead. You can substitute other seeds or nut butter, like sunflower seeds, cashew, or almond butter.
Can you freeze hummus?
You can freeze hummus, but keep in mind that the texture and flavor might change. It’s a dish that is best eaten fresh, so unless you really have to, try not to freeze it. If you do, don’t keep it frozen for more than 2-3 months. To though the hummus leave it in the fridge overnight.
Is hummus good for you?
Hummus is high in nutrients such as protein and fiber. With the addition of turmeric, it makes it even healthier. See the benefits listed above.
Let me know if you have any special way of eating hummus or using turmeric. I would love to hear how people like to enjoy their food!
I would love to connect with you! Let me know if you try this recipe and please leave a star review for other people to see. This helps a lot the site and more people to find the recipe.
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- Food Processor
- 270 g Chickpeas 1.5 cup
- 55 g Tahini 1/4 cup
- 55 g Olive oil 1/4 cup
- 2-3 cloves Garlic
- 1 t Salt
- 1/4 t Black pepper
- Zest of one lemon
- Juice of half a lemon
- 2 tbsp Water Optional
- 1/2 t Turmeric powder, or 1-2inches fresh turmeric
- In a food processor or blender add all the ingredients, except the water.
- Blend till smooth
- If its too thick you can add the water.
- Save in a jar or container of your choice. Keep it in the fridge for up to 10 days.