Not only is this golden Turmeric Hummus easy to make, healthy, and tasty, it's also packed with cancer-fighting ingredients! Ready in 10 minutes, it’s a gluten-free and vegan food that you can feel good about making for your family.
If you're looking for a guide on how to make hummus without tahini, check out this easy and tasty recipe. Serve it as a snack, a party dip, or pre-dinner appetizer!
👩🏻🍳 Why You'll Love This Recipe
I love snacking, and I especially love snacks I can feel good about eating!
This golden hummus is so easy to make and full of ingredients that are great for your body. For instance, did you know turmeric and chickpeas (also known as garbanzo beans) have both been found to have cancer-fighting qualities?
And if that's not enough, this easy homemade hummus is ready in just 30 minutes, and you probably have a lot of the ingredients and seasonings in your kitchen already!
If you love this turmeric hummus, you have to check out my Baked Hummus Casserole as well. Turn this guilt-free snack into a filling and healthy meal!
🥘 Ingredients Needed
- chickpeas - the main ingredient in most hummus, when blended these chickpeas will create a thick and creamy texture.
- chickpea liquid - canned chickpeas typically come in liquid; you'll use this to adjust the consistency of your turmeric hummus to your liking.
- olive oil - slightly thins out the consistency.
- sesame oil - adds some subtle nutty flavor.
- lemon juice - provides an acidic tang that balances out your hummus.
- minced garlic - gives your hummus a nice sharp garlic-y flavor.
- turmeric, paprika, salt & pepper - these warm and flavorful spices provide so much color and taste to your hummus!
- Combine chickpeas, olive oil, sesame oil, lemon juice, minced garlic, turmeric, paprika, salt, pepper, and about half of the chickpea liquid in a food processor.
- Blend until smooth, adding more chickpea liquid if the texture is too thick.
In typical hummus, tahini provides extra smoothness in the texture as well as vitamins and minerals. However, you won't miss it in this recipe and the turmeric adds anti-inflammatory and antioxidant properties which are definitely desirable for your health.
There are a number of good substitutes, including cashew butter, almond butter, sunflower butter, or peanut butter and olive oil. This recipe uses sesame oil to capture the sesame flavor that would normally come from the tahini, and extra chickpea juice to control the consistency.
It isn't necessary, but removing the skins yields a homemade hummus that's ultra smooth and creamy. Leaving on the skins can lead to a slightly more grainy texture, but if you don't mind that, it saves some time to leave the skins on.
When stored properly in an airtight container, your turmeric hummus should be good for up to 5 days to a week in the fridge. I wouldn't recommend freezing homemade hummus.
The simple answer is that tahini, which is a sesame seed paste, is the most expensive ingredient in hummus, and it can also be a bit difficult to find sometimes! Sesame is also a fairly common allergen.
💭 Other Helpful Tips
- If you do want to add some tahini, just throw in a tablespoon or two with the rest of the ingredients before blending.
- Turmeric can leave stains behind on your dishes, but soaking them overnight in vinegar and dish soap and then scrubbing should get them out. If not, try some baking soda and water.
- Set aside a few chickpeas to use for garnish!
For a quick and healthy snack that won't break the bank, make this turmeric hummus without tahini! It tastes even better than hummus you'd buy at the grocery store and you can customize it to your taste.
- For an even deeper flavor, you can cook the garlic in some olive oil before adding it to the hummus.
- Top with tomatoes and greens for a beautiful presentation, or add some red pepper flakes or jarred roasted red peppers to make a red pepper hummus.
- This homemade hummus is perfect to serve with pita chips, tortilla chips, pretzels, crackers, or vegetables like carrots, broccoli, cauliflower, and more. You can even spread it on sandwiches or on an English muffin for breakfast!
🥗 More Chickpea Dishes
If you love chickpeas like I do, you'll want to incorporate them into your diet in as many ways as possible! Try this Chickpea and Black Bean Snack Mix for when you want something crunchy, or even this quick and Crispy Air Fryer Chick Peas.
For a dish you can serve as a light and yummy lunch or a side for dinner, check out this Quinoa Chickpea Salad!
🍿 More Snack Recipes You'll Love
- Cinnamon Pretzels and Peanuts - Perfectly sweet and salty, this indulgent snack is perfect as a hostess gift or for game day.
- Peanut Butter Oatmeal Balls - These no-bake treats are great for a breakfast or snack on the go.
- Jalapeno Artichoke Dip - Creamy and cheesy, this dip is guilt-free but so delicious.
- Homemade Cheez-Its - This recipe from Cookies & Cups will teach you how to make your very own Cheez-It crackers!
Homemade Turmeric Hummus without Tahini
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Turmeric Hummus (Without Tahini)
- Combine all ingredients plus about ¼ cup of the reserved chickpea liquid in a food processor.30 ounces chickpeas, ¼ cup olive oil, 1 teaspoon sesame oil, ¼ cup lemon juice, 4 teaspoons minced garlic, 2 teaspoons paprika, 2 teaspoons turmeric, ¾ teaspoon salt, ¼ teaspoon pepper
- Process for about 1 minute.
- Check the consistency, and add more of the chickpea liquid if desired.
- Serve with veggies or pita bread for dipping!
- If you get stubborn turmeric stains on your food processor parts, bowls, or utensils, try soaking them overnight in vinegar with a little dish soap added, then scrub. If that doesn't completely remove the stains, try creating a paste with baking soda and water and scrubbing.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in June 2016, but was republished with tips, step by step photos, and a recipe change in February 2022.
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