Golden Hummus Dip

As you entertain or visit for celebrations over the next few weeks try to use recipes that include turmeric like this Golden Hommus Dip. 

Please your guests (or hosts) with this wonderful golden dip – it’s Vegetarian, Vegan and Gluten Free.

It uses 9 ingredients, takes 10-minutes to make and owes its distinctive colour to a generous addition of turmeric.


Serves: 4
Course: Dip, Side, Snack
Cuisine: Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Fridge: Yes – 3-4 Days
Freezer: No


  • 425 g can chickpeas, drained*
  • 1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
  • 45 g tahini
  • 6 g garlic (minced // plus more to taste)
  • 1 tsp fresh grated ginger
  • 1 tsp ground turmeric (plus more to taste)
  • 1/4 tsp sea salt (plus more to taste)
  • 1 pinch cayenne pepper (optional)
  • 1530 ml olive oil


  • 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.