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.) because of its anti-inflammatory and antioxidant properties. 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
- Blend the hummus ingredients. Add all of the ingredients, aside from the aquafaba to a food processor or blender. Blend for 1-2 minutes.
- Add reserved liquid in small increments until the hummus is smooth in consistency. If you use dried beans, you can add a ¼ cup of the cooking liquid here.
- Taste and serve. Taste the hummus and add more salt, if needed. Serve and enjoy!
💭Recipe FAQs
At the grocery store, you'll notice these beans may have two different names, chickpeas or garbanzo beans. They mean the same thing and are used interchangeably. The term garbanzo comes from Spanish-speaking culture, whereas chickpea comes from an English adaptation on a French term that originated in Egyptian, Roman, Greek and Turkish culture.
To make your hummus super smooth, you can peel the chickpeas to remove their skin. This can take a while so you will have to be patient. However, I find that if you soak them in cold water while doing this, the skin comes off easier.
Yes! 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.
👩🏻🍳Top Tips
- Store leftover hummus in an airtight container in the fridge for up to 5 days.
- 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 this hummus is in a serving bowl surrounded by fresh veggies such as red bell peppers and pita chips or warm pita bread. I recommend serving it with a drizzle of olive oil and topped with some crispy chickpeas and a sprinkle of cayenne pepper for color. 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!
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📋 Recipe
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Cumin Turmeric Spiced Hummus
KITCHEN TOOLS NEEDED
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.
- 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 reached your desired consistency. If you pour it in all at once, the dip could become too watery and lose its great flavor.
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