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Golden Turmeric Hummus

May 22, 2017 27 Comments

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This golden turmeric hummus is an easy vegan and gluten-free dip that’s made with just 8 ingredients. Great as a snack and ready in 10 minutes!

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

During my lunch break from jury duty several weeks ago, I finally made it over to Mother, a vegetarian restaurant in Downtown Sacramento. I ordered their turmeric hummus, which came with a lovely side of maneesh (a Middle Eastern flatbread that’s topped with a ton of dried spices). The hummus had a mesmerizing golden hue, and I thought it would be a great snack dish to make for parties!

In my version of turmeric hummus, I’m using 3/4 teaspoon of turmeric to flavor the dip. If turmeric is difficult for you to find, you can substitute it with a yellow curry powder.

MASTERING MY MISTAKES / COOKING NOTES

  • Using reserved liquid from the chickpeas: Whenever I make hummus with canned chickpeas, I always use the liquid from the can because it usually contains a bit of salt. I just drain the chickpeas straight into a bowl so that it will catch the liquid. If you forget to save the liquid, don’t worry. Water works, too.

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack! Ready in under 15 minutes!

Print

Golden Turmeric Hummus

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

If you don’t have turmeric or nutmeg on hand, you can use 3/4 teaspoon of curry powder instead. This hummus develops even more flavor the next day!

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 8 to 10 1x
Scale

Ingredients

  • 15.5 ounce (440g) can of chickpeas, drained with liquid reserved*
  • 3 tablespoons olive oil
  • 2 tablespoons reserved liquid from chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic

Instructions

  1. Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
  2. Serve with your favorite vegetables and crackers!

Notes

NUTRITION INFORMATION: Amount for 1/10 of Recipe: Calories: 84, Total Fat 5.5 g, Saturated Fat: 1g, Sodium: 147.5mg, Cholesterol: 0mg, Total Carbohydrate: 7g, Dietary Fiber: 1.4g, Sugar: 1.2g, Protein 2.4g

*A can of chickpeas is about 1 1/2 to 1 2/3 cups of cooked chickpeas.

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GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

 

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15 minutes, Appetizers, Dairy Free, Gluten Free, Quick Meals, Snack, under 10 ingredients, Vegan, Vegetarian chickpeas, turmeric

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Reader Interactions

Comments

  1. Casey the College Celiac says

    May 22, 2017 at 8:05 pm

    Turmeric plus chickpeas?!? Talk about a match made in heaven!

    Reply
    • Lisa Lin says

      May 24, 2017 at 2:06 pm

      Thanks, Casey!

      Reply
  2. ymirian says

    May 31, 2017 at 2:36 pm

    love your site & the recipes therein ;o)

    Reply
    • Lisa Lin says

      May 31, 2017 at 4:18 pm

      Thank you so much!

      Reply
  3. Veronica from Elegantly Vegan says

    June 5, 2017 at 4:33 am

    Scrumptious. As I love hummus and want to incorporate more turmeric in to my diet (to try and combat achy runners knees) I am going to try this, thanks for sharing.

    Reply
    • Lisa Lin says

      June 5, 2017 at 11:49 am

      Thanks, Veronica!

      Reply
  4. Jacqueline Dros says

    June 25, 2017 at 5:49 am

    Thanks ❤️

    Reply
  5. Emme says

    June 25, 2017 at 9:52 pm

    I know that turmeric has an acquired taste. How strong is it In this recipe?

    Reply
    • Lisa Lin says

      June 26, 2017 at 7:33 am

      It is definitely noticeable. To me, it’s not that strong, but feel free to use half the amount of turmeric in the recipe.

      Reply
  6. Coray Johnson says

    June 26, 2017 at 3:10 am

    Thanks awesome and easy recipes.

    Reply
  7. Heidi says

    June 29, 2017 at 12:33 pm

    This was delicious! Thanks!

    Reply
    • Lisa Lin says

      June 30, 2017 at 10:47 am

      Thanks for trying the recipe!

      Reply
  8. Brenda Stefka says

    July 14, 2017 at 11:41 am

    I’ve noticed that when I take the time to take the hulls off of the chickpeas, it makes a creamer hummus. It is time consuming; but, does make a creamier product.

    Reply
    • Lisa Lin says

      July 14, 2017 at 12:01 pm

      Thanks for this feedback! I will leave it in my recipe notes!

      Reply
  9. Rodney Price says

    November 19, 2017 at 11:51 am

    Awesome! It was a little too salty for my taste so I will back off on the salty next time, but can’t wait to try a few other spice combinations as easy as it was too make this.

    Reply
    • Lisa Lin says

      November 19, 2017 at 12:13 pm

      Thanks for the feedback, Rodney!

      Reply
  10. Pauline Farrington says

    April 24, 2018 at 8:29 am

    I know strange question coming up ! But could this be made without tahini paste? Can’t eat nuts and have never made hummus because of tahini but thi looks sooooo good!

    Reply
    • Lisa Lin says

      April 24, 2018 at 7:53 pm

      Hi Pauline, you can leave the tahini out and add a splash of olive oil. Should still taste great!

      Reply
    • Kerry Llewellyn says

      July 2, 2018 at 7:24 pm

      Tahini isn’t made from nuts, why is it a problem? Made from ground sesame seeds.

      Reply
  11. Monika Karlsen says

    December 16, 2018 at 9:44 am

    Though I love the idea I’ve read that you shouldn’t eat turmeric raw

    Reply

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