Turmeric Hummus Recipe with Black Pepper

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.

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a large 7.5-Quart Instant Pot which is bigger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans quickly, with no soaking required! While canned beans are convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no-salt-added variety so you can control the amount of salt in your dish. 

Next time you reach for canned beans, consider investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

What’s In This Golden Turmeric Hummus Recipe

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• 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
• Fresh lemon juice
• Extra virgin olive oil
• Sea salt and black pepper

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 airtight container for up to 5 days, and enjoy!

Flavorful Hummus Recipes You’ll Love

• Everything Bagel Hummus
• Green Goddess Hummus Recipe Without Tahini
• Miso Hummus
• Refried Bean Hummus
• Butter Bean Hummus Recipe

Share this Turmeric Hummus Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Turmeric Hummus with Black Pepper

By 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

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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
• ▢
  Mixing Bowl

Ingredients

  

1x2x3x

• ▢ 2 14 ounce cans chickpeas drained and rinsed
• ▢ 2 cloves garlic
• ▢ 1/2 cup tahini
• ▢ 1 tablespoon turmeric ground
• ▢ 2 lemons juiced
• ▢ 1/2 teaspoon Sea Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons extra virgin 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

Nutrition

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

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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