Turmeric Ginger Golden Hummus
I've been on a homemade hummus kick this week, testing every flavor combination I can dream up. Hummus might be the perfect summer food, great straight up as a snack, spread thick on a veggie sandwich, layered into a wrap, stirred into a grain bowl, whatever you've got going on. It's a healthy, plant-based building block of flavor, and this golden version, built on turmeric and fresh ginger, is the one from this week's batch I keep going back to.
Why Organic Chickpeas Make the Best Homemade Hummus
It starts with our organic chickpeas, grown by Jeff Bangs at Prairie Sun Farms in Montana's Golden Triangle. They're smaller and nuttier than the standard grocery store chickpea, and because they're this season's harvest instead of some unknown vintage sitting in a warehouse, they cook down into something genuinely creamy instead of that grainy, chalky texture you get from old commodity chickpeas. That difference matters more in homemade hummus than almost anywhere else, because there's nowhere for a mediocre chickpea to hide, with only a handful of ingredients in the blender, the chickpeas themselves are doing most of the work.
The Anti-Inflammatory Case for Turmeric and Ginger
Turmeric and ginger aren't just along for the color and warmth, either. Turmeric's main active compound, curcumin, has been the subject of a lot of clinical research, a 2023 scoping review of human trials found that most of the studies reported real improvements in inflammation-related biomarkers, especially in research looking at joint and metabolic conditions. Ginger's compounds, called gingerols, work through some of the same pathways: a 2023 study out of the University of Colorado found that daily ginger intake measurably boosted a compound inside immune cells linked to dialing down excess inflammation, part of why researchers are now looking at ginger as a possible piece of treatment for inflammatory and autoimmune conditions. That's not a claim that a bowl of hummus replaces anything, it just means these two ingredients earn their spot in the blender on more than taste alone.
One practical note if you want to lean into the science even further: curcumin is fat-soluble, so blending it with the tahini and olive oil already in this recipe helps your body actually absorb it. Take it a step further with a few cracks of black pepper on top, the piperine in black pepper has been shown in human studies to dramatically increase curcumin's bioavailability, since it slows how quickly your liver clears it out.
If you'd rather not hunt down the chickpeas and tahini separately, I put both together in the Homemade Hummus Bundle.
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Turmeric Ginger Golden Hummus
Lisa Riznikove
15-20
91
Middle Eastern-Inspired
Appetizer / Condiment
A golden turmeric ginger hummus made with organic chickpeas, a baking soda double-boil, and an ice cube trick for the fluffiest texture you've ever gotten from a blender.
Ingredients
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1 cup dried Organic Chickpeas
2 cloves garlic, smashed
1/2 tablespoon kosher salt
Water, to cover by 2 inches
1 teaspoon baking soda
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1/4 cup cooked chickpeas (reserved from above)
Olive oil, for drizzling
A generous pinch of Salt
A generous pinch of ground cumin
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Chickpeas from the baking soda boil, drained
1-2-inch knob fresh ginger, peeled (depending on how much you like ginger)
3 cloves garlic
3 tablespoons fresh lemon juice
3 tablespoons Villa Jerada tahini
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground cumin
5 ice cubes, plus more as needed
1/4 cup ice water, plus more as needed
Directions
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Rinse and pick through the chickpeas, discarding any stones. No need to soak if you are using Primary Beans Chickpeas. Place them in a pressure cooker or large pot with the smashed garlic and salt, and add water to cover by 2-3 inches. Pressure cook for 37 minutes oh high or bring to a boil, then reduce to a simmer and cook until soft and creamy (about 90 minutes to 2 hours.)
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Preheat oven to 400 degrees. Pull out 1/4 cup of cooked chickpeas before moing on to the baking soda boil, pat them dry with a kitchen towel, and spread them on a baking sheet. Make sure they are fully dry or they will not crisp, Roast them dry for 20 minutes, drizzle with olive oil to coat and shake, put them back in the oven to roast for another 10-15 minutes. combine salt and cumin in a bowl and while the chickpeas are still hot toss them in the salt and cumin mixture to coat and set aside.
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Return the remaining cooked chickpeas to the pot with their cooking liquid adding more if needed to cover and stir in the baking soda. Bring to a boil. The alkaline water breaks down the chickpeas' outer skins, which is what gets you that ultra-silky blend instead of the slightly grainy texture most hummus has. They will froth up and this is what you want. Boil them for 5-10 miunutes until they are falling apart. If there are skins floating on top remove them but they often practically dissolve in the boil. Drain them and allow them to cool.
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Add the drained chickpeas to a high speed blender or food processor with the ginger, garlic, lemon juice, tahini, turmeric, smoked paprika, salt, and cumin. Add 3 ice cubes and the ice water, then blend. Stop and scrape down the sides as needed, adding more ice cubes. Ice cubes vs. ice water gives you the fluffiest and most creamy hummus but you may need to drizzle in some additional ice water to thin the texture so that it blends properly. Blend until the hummus turns pale gold, smooth, and noticeably fluffy. Taste and adjust seasonings to taste then blend again before serving.
Spread the hummus in a bowl , top with chickpeas and a drizzle of good olive oil. You can also add chopped parsley or cilantro and a sprinkle of smoked paprika just before serving.