This golden-colored turmeric hummus recipe is sweetened with creamy coconut milk. It’s a perfect vegan snack or dip to pair with sliced apples, carrot sticks, or even veggie chips.
*This post contains compensated links. Find more info in my DISCLAIMER. As an Amazon Associate, I earn from qualifying purchases.
Benefits Of Turmeric
Turmeric has a lot of benefits. It’s often cited as being an anti-inflammatory and a powerful antioxidant. Turmeric is so touted for its health benefits that it’s common to take turmeric supplements as well. I just like cooking with it.
When cooking with turmeric, it’s best to use fresh turmeric and to freshly grind it. It’s not always easy to find, however, and is kind of a pain to use at home.
I keep ground turmeric at home and use it in a lot of recipes, particularly Indian and Moroccan ones. You can purchase ground turmeric on Amazon here.
I love using turmeric for a variety of reasons. I started paying more attention to turmeric and how it can be used while living in Bali. There’s a traditional Balinese beverage called jamu, which is sold all over the island.
The Balinese not only use turmeric for its anti-inflammatory properties but as a general cure-all. We drank it regularly, but always drank a special jamu when we suffered from “Bali Belly.”
Jamu is made from a variety of spices, the most dominant being freshly grated turmeric. You can always tell when a woman has been making jamu because her fingers end up bright yellow in color.
Now, I add it into some of my Indian recipes. I think this hummus recipe is sort of a nod to our jamu-drinking days when we lived in Bali.
Looking for more turmeric recipes? Check out these recipes:
Ingredients For Hummus With Turmeric
In addition to rinsed and drained chickpeas, add typical hummus ingredients to make turmeric hummus. This includes fresh garlic, freshly-squeezed lemon juice, and tahini.
Tahini is made from toasted, ground sesame seeds. The seeds are pulverized and turned into a thick paste. It has a similar texture to almond butter, but even more thin. When using tahini at home, it’s important to stir it well so that each recipe includes the right consistency.
In addition to these classic ingredients, add coconut milk and ground turmeric. When using coconut milk, be sure to blend the coconut milk well before measuring. I like to make this hummus recipe when I’ve used coconut milk for another recipe and have just a bit leftover.
As with other hummus recipes, feel free to add a little salt as needed. The one big difference with this recipe is that it doesn’t call for olive oil. The coconut milk adds the needed liquid to get the right consistency.
How To Make This Turmeric And Hummus Recipe
I generally just rinse and drain when making hummus for the two of us at home. I balance the quickness of the recipe with the fact that I don’t mind the texture of the hummus.
Otherwise, you can warm the chickpeas in the microwave or by boiling and remove the shells. See more information in our Traditional Hummus Recipe.
Take the fresh garlic and run it through a garlic press. Try the Zulay stainless steel press, which is easy to use. There’s no need to even peel the garlic ahead of time. It keeps the hummus from having large chunks of garlic in it, which can be particularly strong when raw.
Add the garlic, juice of one fresh lemon, the coconut milk, and tahini into a blender or food processor. Blend the ingredients until smooth.
Add the chickpeas and mix until the hummus is smooth, creamy, and has the desired consistency. Add the ground turmeric. Adjust the salt or add a little more lemon juice if needed.
How To Serve This Hummus
Serve this hummus with apple slices or even veggie chips. The veggie chips pair well with the turmeric hummus when entertaining. You can buy them on Amazon here.
To bring out the coconut in the hummus, I like to reserve a little dollop of coconut milk to garnish. Or, top with a little olive oil, sesame seeds, or a sprinkle of ground turmeric.
- 4 cloves of garlic, minced or pressed
- 1 tablespoon of fresh-squeezed lemon juice
- ½ cup of coconut milk
- 2 tablespoons tahini
- 1 15 ounce can chickpeas, drained and rinsed
- 1 teaspoon ground turmeric
- Salt to taste
- Add the pressed garlic, lemon juice, coconut milk, and tahini and blend well.
- Add the ground turmeric.
- Add the chickpeas and mix until the hummus is smooth, creamy, and has the desired consistency.
- Adjust the salt or add a little more lemon juice if needed to reach the right consistency.
- Garnish with turmeric or a dollop of coconut milk.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 403mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 8g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Modifications And Variations
Turmeric and ginger go well together too. If you add a touch of grated fresh ginger or even some ground ginger to this hummus, it can give a little bit of heat. Or, add a teaspoon of curry or garam masala to add a bit more flavor and spice.