Bowl of Golden Goddess Turmeric Hummus surrounded by carrot sticks
4.84 from 12 votes

Golden Goddess (Turmeric) Hummus

10-minute golden hummus infused with anti-inflammatory spices like ginger and turmeric! Creamy, flavorful, and protein-packed!
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 (~2-Tbsp servings)
Category: Dip, Side, Snack
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 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)


  1. 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.

  2. 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).
  3. 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.
  4. 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.


*You can save your chickpea brine for all kinds of things - check out our Aquafaba Guide for recipes and instructions!
*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.

Nutrition Per Serving (1 of 8 two-Tbsp servings)