This recipe for Cumin Turmeric Spiced Hummus is gluten-free, vegan and easy to make! Serve it with your favorite raw veggies, pita bread or tortilla chips.
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Why You'll Love this Recipe
- Great way to switch up your traditional hummus recipe. I love using turmeric in all kinds of recipes (smoothies, curries, marinades, etc.). The cumin adds more spice and some richness to this recipe. However, if you want something more simple, check out my 5 Minute Lemon Garlic Hummus and you may also enjoy my Dill Pickle Hummus.
- Minimal prep. The only prep required is rinsing and draining your can of chickpeas and peeling your garlic cloves. In 5 minutes, you'll have the perfect party appetizer or snack.
- Simple recipe. This homemade hummus is made with just a few fresh ingredients that you may already have in your pantry.
Ingredients and Substitutions
- Chickpeas or garbanzo beans. This is the base of classic hummus recipes. I prefer to use canned chickpeas because it is more convenient but feel free to use dried chickpeas.
- Lemon. Lemon juice provides the tangy flavor in this hummus and helps to balance out the spices.
- Garlic. I always recommend using fresh garlic over garlic powder.
- Spices. The combination of cumin and turmeric is so good in this simple dip recipe. Just be sure not to use too much turmeric as it can sometimes be overpowering
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Add all of the ingredients, aside from the aquafaba to a food processor or blender. Blend for 1-2 minutes.
Step 2
Add reserved liquid in small increments until the hummus is smooth in consistency. Taste the hummus and add more salt, if needed. Serve and enjoy!
Sarah's Top Tips
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- Store it in a freezer-safe container, leaving some room at the top for expansion. It can last up to 4 months in the freezer. Thaw it and stir well before serving again.
- If cooking the chickpeas, make sure to soak them for at least a few hours and cook them until they are tender.
- Pour in the reserved liquid gradually until you reach your desired consistency. If you pour it in all at once, the dip could become too watery and lose its great flavor.
Serving
The best way to serve hummus is in a serving bowl surrounded by fresh veggies such as red bell peppers and pita chips or warm pita bread. It is also a great addition to salads and makes the perfect sandwich spread.
Serve it alongside my Spicy Black Bean Dip, Baked Brie with Cranberry Sauce and my Roasted Tomato and Habanero Salsa!
More Recipes You May Like
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Cumin Turmeric Spiced Hummus
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See the full post for extra tips and photos
Ingredients
- 1 (15 ounce) can chickpeas or garbanzo beans, drained and rinsed, reserving liquid
- ½ large lemon, juiced
- 2 garlic cloves, peeled
- ¼-1/2 teaspoon salt
- 2 tablespoon extra virgin olive oil
- 1 teaspoon turmeric
- 1 ½ teaspoon cumin
- ¼-1/2 cup reserved liquid from chickpeas
Instructions
- Add all ingredients, aside from the reserved liquid, to a food processor or blender. Blend for 1-2 minutes.
- Add reserved liquid in small increments until hummus is smooth in consistency. Taste and add more salt, if needed. Enjoy!
Sarah's Tips
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- Store it in a freezer-safe container, leaving some room at the top for expansion. It can last up to 4 months in the freezer. Thaw it and stir well before serving again.
- If cooking the chickpeas, make sure to soak them for at least a few hours and cook them until they are tender.
- Pour in the reserved liquid gradually until you reach your desired consistency. If you pour it in all at once, the dip could become too watery and lose its great flavor.
David says
Wow. So much flavour! I love the spicy kick