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
*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.