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).
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.
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!
10-minute golden hummus infused with anti-inflammatory spices like ginger and turmeric! Creamy, flavorful, and protein-packed!
Author: Minimalist Baker
Recipe type: Side, Snack, Dip
Cuisine: Vegan, Gluten-Free
Serves: 1 heaping cup
- 1 15-ounce (425 g) can chickpeas, drained*
- 1 lemon, juiced (3 Tbsp or 45 ml)
- 3 Tbsp (45 g) 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
- optional: pinch cayenne pepper
- 1-2 Tbsp (15-30 ml) olive oil (or sub water)
- 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.
*If you don’t have fresh turmeric, sub ground (slightly less as dried can be more pungent).
*Nutrition information is a rough estimate for 1 of 8 (2 heaping Tablespoon) servings calculated with 1 Tbsp oil.
Serving size: 1 of 8 (heaping 2 Tbsp) servings Calories: 98 Fat: 5.5 g Saturated fat: 0.7 g Carbohydrates: 9.9 g Sugar: 1.6 g Fiber: 3 g Protein: 3.5 g