Turmeric Hummus Recipe with Black Pepper

This turmeric hummus recipe is easy, tasty, and so simple to make! Chickpeas blended with turmeric, garlic, lemon, and black pepper into perfection in your food processor. Enjoy this hummus as a dip for vegetables, with pita bread or chips, or spread on a sandwich or wrap.

This simple hummus with turmeric is delicious and has a fantastic flavor.  If you have canned or cooked chickpeas, you will have homemade hummus ready in 10 minutes.

This Turmeric Hummus Recipe Is

• Inexpensive
• Creamy
• Flavorful
• Bright
• Vegan and naturally gluten-free
• Protein Packed
• Loaded with Flavor & Antioxidants

Used Canned Chickpeas or Cook Yours from Scratch

This recipe calls for  chickpeas and some of the cooking/canning liquid too. I’d recommend a no-salt-added variety to keep the overall sodium content down, so you can control how much sodium is in the dish. Canned chickpeas blend great, so if you are using canned, just watch the sodium or added salt content.

I prefer making my chickpeas from scratch in my Instant Pot. I save the cooking liquid to add to the hummus. I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!

What’s In This Golden Turmeric Hummus Recipe

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Low or No Salt Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make no soak dried chickpeas in the Instant Pot or pressure cooker.
• Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
• Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, it absolutely makes the hummus shine!
• Garlic
• Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
• Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
• Black Pepper – not only for a great flavor, black pepper can help your body absorb the curcumin in the turmeric better!

How Do I Make This Turmeric Hummus Recipe?

1. In a food processor, add the drained chickpeas, garlic, tahini, turmeric, lemon juice, salt, and black pepper.
2. Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in 1 tablespoon of olive oil at a time until the consistency is creamy and whipped. I used just 1 tablespoon for mine to get to the perfect texture I like, but feel free to use more to suit your taste.
3. Pour hummus into a serving dish, and top with additional olive oil, black pepper, or chili flakes for a bit of heat.
4. Refrigerate in an air-tight container for up to 5 days, and enjoy!

One of the Best Chickpea Recipes

This chickpea turmeric dip recipe is a fantastic pantry-staple snack!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s the Best Food Processor for Hummus?

We have this fantastic food processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables.  It’s really basic and gets the job done!  While you can make this hummus in a blender, I prefer using our food processor to get the texture just right.

More Easy Hummus Recipes You’ll Love!

Triple Garlic Hummus Recipe with Tahini (Vegan, Gluten Free)

No-Cook Bruschetta Hummus Recipe (Vegan, Gluten Free)

Olive Hummus Dip Recipe (Vegan, Gluten Free, High Protein)

Everything Bagel Hummus Recipe (Vegan, Gluten Free)

Chocolate Pumpkin Hummus Recipe (Vegan, Gluten Free, High Protein)

Share this Turmeric Hummus Recipe

As always, if you make this vegan and gluten free turmeric hummus recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

Turmeric Hummus with Black Pepper

Kelly Jensen

This turmeric hummus recipe is easy, tasty, and so simple to make! Chickpeas blended with turmeric, garlic, lemon, and black pepper into perfection in your food processor. Enjoy this hummus as a dip for vegetables, with pita bread or chips, or spread on a sandwich or wrap.

5 from 1 vote

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Dip, Snack

Cuisine American

Servings 8 servings

Calories 132 kcal

Equipment

• Food Processor
• Serving Bowl

Ingredients

  

1x2x3x

• 2 14 ounce cans No-Salt-Added Chickpeas drained and rinsed
• 2 cloves garlic
• 1/2 cup tahini
• 1 tablespoon turmeric ground
• 2 lemons juiced
• 1/2 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper
• 2 tablespoons olive oil or more to taste

Cook ModePrevent your screen from going dark

Instructions

 

• In a food processor, add the drained chickpeas, garlic, tahini, turmeric, lemon juice, salt, and black pepper.
• Seal lid, and start processing with the food processor. If your lid has an attachment you can remove to add ingredients, remove that piece, and slowly pour in 1 tablespoon of olive oil at a time until the consistency is creamy and whipped. I used just 1 tablespoon for mine to get to the perfect texture I like, but feel free to use more to suit your taste.
• Pour hummus into a serving dish, and top with additional olive oil, black pepper, or chili flakes for a bit of heat.
• Refrigerate in an air-tight container for up to 5 days, and enjoy!

Video

Notes

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I love shopping for  groceries and pantry staples through Thrive Market – they sell non-toxic cleaning supplies, natural beauty products, and pantry staple groceries (even wine!) at a super discounted price. We get Thrive Market boxes every month and love picking out our favorite seasonal staples for delivery. 

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Nutrition

Calories: 132kcalCarbohydrates: 7gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 152mgPotassium: 133mgFiber: 2gSugar: 1gVitamin A: 17IUVitamin C: 15mgCalcium: 32mgIron: 1mg

Keyword hummus with turmeric, turmeric appetizers, turmeric black pepper hummus, turmeric black pepper recipes, turmeric dip, turmeric hummus, turmeric snacks

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