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:
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.
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
- 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)
- 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.
*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.