You know golden milk, right?
Well, have you met her cousin golden hummus? She’s sort of a diva. She goes by goddess because she’s so vibrant in color and boasts mad anti-inflammatory effects. Give her a crown already (or at least a carrot). Also, you should totally invite her over because she might just change your life.
Golden goddess hummus*? Yes, it’s a thing. When your food has fiber, protein, plant power, and tons of anti-inflammatory perks, you can call it a goddess. I checked (sorta).
*Note: You can learn more about hummus and its origins here.
Ingredients in Golden Goddess Hummus
This 9-ingredient, 10-minute hummus gets its gorgeous golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper, and a generous sprinkle of both fresh and ground turmeric – the ultimate beauty spice.
Turmeric has been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more. Modern research also suggests it is a potent antioxidant with antimicrobial and anticancer effects. It has been used in India for nearly 4,000 years, but has more recently gained popularity throughout the world.
A little lemon adds brightness, tahini adds creaminess, and salt amplifies the flavor of this dreamy hummus. Trust me, this is your new go-to dip.
I hope you all LOVE this hummus! It’s:
Creamy
Flavorful
Subtly spiced
Super healthy
Quick + Easy to make
& SO delicious
This would make the perfect side or snack when you’re in a hurry but need something satisfying and nutritious. It’s so tasty with fresh vegetables, flatbread, pita chips, or even vegan naan! It would also be a delicious sandwich spread for things like my Vegan BLT or Chickpea Sunflower Sandwich.
For more hummus recipes, be sure to check out my Best Ever 5-Minute Hummus, Butternut Squash Hummus, Roasted Beet Hummus, and Roasted Jalapeño Hummus,
If you try this recipe, let us know by leaving a comment, rating it, or tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Golden Goddess (Turmeric) Hummus
Ingredients
- 1 15-ounce can chickpeas, drained*
- 1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
- 3 Tbsp tahini
- 2 cloves garlic (minced // plus more to taste)
- 1 tsp fresh grated ginger
- 1/2 tsp fresh grated turmeric*
- 1/4 tsp ground turmeric (plus more to taste)
- 1/4 tsp sea salt (plus more to taste)
- 1 pinch cayenne pepper (optional)
- 1-2 Tbsp olive oil (or sub water)
Instructions
- Add drained chickpeas, lemon juice, tahini, garlic, ginger, fresh turmeric, ground turmeric, salt, and cayenne (optional) to a blender or food processor and blend on high until creamy and smooth, scraping down sides needed.
- To create a creamier texture, add a bit of oil and/or (if avoiding oil) water. (I used 1 Tbsp oil and 2 Tbsp water).
- Taste and adjust flavor as needed, adding more garlic or ginger for spice/zing, lemon juice for acidity, salt for saltiness, grated turmeric for earthiness, or cayenne for spice. I added a bit more ground turmeric, lemon juice, and salt.
- Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.
Notes
*If you don’t have fresh turmeric, sub ground (slightly les,s as dried can be more pungent).
*Nutrition information is a rough estimate calculated with lesser amount of oil.
*Recipe makes ~1 cup hummus.
Emily Paul says
Can I use white beans in place of the chickpeas?
Yes, that should work well!
Claire says
Another hummus winner from MB! I used 1/2 ground turmeric (didn’t have fresh) and a good shake of dried ginger (too lazy to grate fresh), and it was delicious! A perfectly bright, tasty spring snack to eat with carrots and crackers. It also worked perfectly with cold water instead of olive oil.
Lovely! Thanks for sharing, Claire! So glad you enjoyed it.
Sam says
This hummus is so yummy! I love the ginger and turmeric which I wouldn’t think to add to hummus. I added a bit of toasted sesame oil as I’ve been into toasted sesame hummus and it took it to the next level. Definitely going to keep making this!
We’re so glad you enjoyed it, Sam! Thanks so much for the lovely review!
Erica says
The best hummus I’ve ever had. I added extra garlic and ginger. Sooo good!
We’re so glad you enjoyed it, Erica! Thanks so much for the lovely review!
Jenna says
This recipe is awesome! It is easy and delicious. Will make over and over again.
Jacki says
Hi everyone! I wanted to chime in that I’m in LOVE with MB’s microwave hummus and I make it every week. I have a number of friends who have tried to share “their” hummus recipe with me, but once they try “mine” (MB microwave hummus) they love it.
So I wanted to say that I’ve mixed the microwave hummus recipe with this one so that there’s no olive oil needed! I microwaved the chickpeas with the garlic and the aquafaba for 4 minutes and then blended it with the rest of the ingredients from THIS recipe.
Nothing will remove the original microwave hummus recipe from it’s spot as my favorite, but this was a good mixer and still “oil free” (except for the oil in tahini). Very yummy! This was the first time I’ve been in a country that offered fresh turmeric so I got to make it with FRESH turmeric! Delicious! Thanks MB!
Clever! Thanks for sharing, Jacki! We’re so glad you enjoy it!
Nicole says
This was so lovely! I used a full tsp of ground turmeric as I didn’t have fresh, and added a scant tsp of maple syrup to round out the spices/flavors. Yum.
So glad you enjoyed it, Nicole! Thanks so much for sharing! xo
Bobby says
Followed recipe, adding about 1/4 tsp cumin. Delicious and will make again.
Carole says
Since I am following the dietary recommendations and advice of Dr. Gundry from Loma Linda, I don’t use chickpeas, peas or beans anymore; do you have any ideas for alternatives to beans? Maybe walnuts? Or…? Please let me know as I have been making hummus for decades using the personal recipe given to me by my friend Ference Schontal.
Hmm I’m not sure walnuts would work. If you experiment with this recipe, let us know how it goes!
Brenda says
I use almond meal left over from making almond milk. It’s a delicious chick pea substitute for hummus.
Katelynn says
@Carole This may work with butternut squash instead of legumes
Stephanie says
I added cumin too and it was really yummy. Great recipe! Thank you!
Glad you enjoyed it, Stephanie! Cumin is a great addition.
Lovie Ewen says
Keep up the good work!
Mara says
Great hummus! So many interesting flavors in it. Thanks!
Allison says
This is perfect! I put it on top of your Mediterranean baked sweet potatoes- sooo good! All of your recipes are so great! Thank you!
Brent says
Just made a batch of this. The flavour has got punch, Woah! Loved it, will definitely make again. (Note, I made it without oil)
Sarah says
I really want to make this, but I live in the Philippines and do not have access to tahini. Are there any good substitutes for tahini?
Hi Sarah! A nut butter should work! Or omit it, honestly. That would be better.
New Fan says
IF you haven’t tried it yet, you should try canneli beans in hummus, less fat, more protein, also i have used avocado and cilantro in a recipe i made, but i want to try yours i have not thought of ginger or cayanne, thanks. I love your site just FYI,
Lea says
Do you have an article on how to make hummus from scratch (instead of using canned chickpeas).
Thanks :)
Lydia says
This is really amazing! It’s really hard not to eat it all in one sitting. Thank you!
Audrey says
Can I freeze them? And do I just thaw at room temperature? Thanks!
Hi! Freeze hummus in an airtight, freezer-safe container. Make sure you don’t fill it all the way to the top because it will expand as it freezes. When you are ready to eat your frozen hummus, simply thaw in the refrigerator the day before you want to use it. When you remove the lid, you may notice some liquid at the top. This is completely normal and the hummus has simply separated. Give it a good stir and it should be ready to eat immediately.
Elliott O'Callaghan says
if this is the case, why does it say that the recipe is not freezer friendly?
about to make a cumin, no-oil version now :)
Hi Elliott, it isn’t ideal to freeze it, but it is possible!
Jill says
This hummus is exceptional…thank you for the recipe!
Kayla Werner says
I have a big bag of chickapeas- obviously dry and skinless. Can I use these instead of can?
Yes, cooked!
Deborah says
Oh, my! What a delicious spread of yumminess!! I used the pinch of csyenned, water and aquafaba as well as water and really processed it for quite a while. Plus, I cooked my beans longer than usual. I have never found a no oil recipe I liked enough, but this one? Yahoo!!! Thank you!
Glad you love it, Deborah!
Megan says
I made this to bring to an end-of-year potluck at my sons’ school tomorrow. It’s scrumptious! Good thing I doubled the recipe or I might not have any left by tomorrow morning. ;-) I had some leftover grated turmeric and ginger so I steeped it in some hot water, then added a splash of lemon juice, and the resultant beverage turned out very yummy, too. :-)
Raksha Kamat says
Turmeric is anti-inflammatory and full of antioxidants. I love turmeric milk and add turmeric to all kinds of curries. But today I came across this unique recipe. I will surely give this golden hummus a try.
Jessica says
I made this today. I didn’t have fresh ginger or turmeric, so I used 1/4 tsp ground ginger and 1/8 tsp ground turmeric (in addition to the 1/4 tsp ground turmeric listed). It’s very tasty. It’s good on rice crackers. Thanks for the recipe.
Liz says
Any clues as to where to look for fresh tumeric stockists…Loving look of this recipe having already made your jalapeno recipe this is a gt combo.
Ann Nicholson says
Wonderful. Just made my first batch .
My new go to dip. I love the addition of Tumeric :)
James | Thyme to Mango says
I am both a Turmeric and Hummus fanatic but somehow – really, I don’t know how I’ve failed at hummus-making life for so long – I have never thought of combining them together into something like this ↑ I always have a pot of hummus sitting in the fridge for when the afternoon slump hits and I need a snack so, once my current jar has been devoured, it won’t take long, this will be the next on my list! Love it!
Kristin Baker says
Delicious! I’m glad I found a recipe using fresh turmeric as well as dried. Thank you!
Lori says
If in a pinch could you use store purchased hummus and add the turmeric to it? Thanks
Hmm, I suppose? Wouldn’t be quite the same though.
Jennifer says
This is the best hummus ever! Love your recipes and your blog!
So kind! Thanks Jennifer!
Anna says
:/ you had to call it “goddess” just ’cause it has turmeric, a spice commonly used in Indian/Thai. Like your blog but disappointed in this.
Thanks for the feedback! I take creative license with my recipes but understand it won’t appeal to everyone.
Lou B. says
I love this!! What do you use (idk if it’s a website, app or what) for calculating the recipe’s nutritional value?
caloriecount.com
Caloriecount.com!
Cassie Tran says
Right now, I’m visualizing golden milk and golden hummus fighting for the spotlight! It truly is an intense competition, but I think it really depends on my mood! Since I don’t have a blender, I enjoy golden milk more often, but once I get my hands on my mother’s food processor, that just might change!
I had golden milk yesterday! Ah, so good. Hope you get to enjoy both!
Katharine says
As an alternative to the oil (or water), you can use the aquafaba to thin the hummus. Its “magical” properties give the hummus a creamy, smooth consistency without the added fat.
Ooh, thanks for sharing! Great tip.
Jeffrey Boerst says
Indeed! Good call per Aquafaba! ;) I always add a bit of nutritional yeast, as well, for a nice Umami kick! ;)
Kelli @ Hungry Hobby says
super simple ingredients for the win! I cook with turmeric all the time but never thought to throw it in hummus, great idea!
Rachel says
I love the flavors of this hummus!! Wowee!! Super good. Thank you
Nettie says
What could I replace the tahini with, have sesame allergic son, so tahini is a no go in our house. Do you think nut butter work?
A nut butter should work! Or omit it, honestly. That would be better.
Stacey Johnson says
The most beautiful hummus I’ve ever seen! Can’t wait to try it out with your Vegan BLT Sandwich. Thanks for sharing! :)
Great idea! Thanks, Stacey!
Izzy Bruning says
This looks sooooo good!!!
Izzy | Pinch of delight
Miriam says
Dana, did you know you were posting this on International Hummus Day? How perfect! Looks delicious!
I did not! Thanks for sharing!
Heather says
Finally I can use that jar of tuner if I bought six months ago! This was yummy- I only had a sad half lemon so I was missing some acidity. Also I added a ton more salt (: but I do that to almost all recipes. I’d make this again for sure!
Heather says
*tumeric. Darn autocorrect.
HA! Glad you liked it, Heather! Thanks for sharing.
Maryanne says
If you need more acidity, vinegars work really well!
Aditi says
Hi Dana, just made this hummus and it super yum! I too didn’t have fresh turmeric on hand so I used organic dry turmeric. Additionally, I added half an onion while grinding in the food processor. Super dip, having with herbed baked potatoes Now?
Yay! So great!
Claire says
Print friendly version not working for me (on iPhone). Was able to print another recipe today with no problems. Any ideas on this? Thanks!
Hmm, maybe try refreshing or using a different browser!
Natasha says
I made this to serve with dinner tonight and it was amazing! I used a mixture of liquid from the chickpea can and oil. I also didn’t have any fresh tumeric so I only used dried…but it was still amazing!
So great!! xoxo
John Smith says
Just whipped up a batch. Pretty darn good. I think my hummus is better sorry to say but this is an excellent alternative.
Ha! Glad you tried it anyway :D
Megan says
Thanks for the recipe!! How long does it stay good for refrigerated?
I’d say 5-ish days!
Gina says
Have you tried making it a high powered blender instead of a food processor? It takes it to a whole different level of creaminess?