There’s hummus and then there’s golden hummus. This turmeric-infused hummus is spiced with a little bit of cumin and topped with curry-spiced roasted chickpeas. Not only do they add flavor to the dish, they also add a nice crunch. Pair this hummus with roasted carrots, crackers or raw vegetables and you got yourself the perfect snack or a quick healthy lunch.

Turmeric Hummus With Curried Chickpeas [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


2 1/2 cups


For the Golden Hummus:

  • 3 cups chickpeas
  • 2 medium garlic cloves
  • 1/4 cup tahini
  • 1/4 cup lemon juice (about one lemon)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or more to taste
  • 1/2 cup, plus 2 tablespoons water

For the Curried Roasted Chickpeas:

  • 1 15-ounce can chickpeas
  • 2 teaspoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or more to taste


To Make the Roasted Chickpeas:

  1. Preheat oven to 400ºF.
  2. In a medium bowl, mix the curry powder, garam masala, garlic powder, and salt.
  3. Stir the chickpeas and olive oil with the spices until well coated.
  4. Spread on a cookie sheet and bake for 35-40 minutes or until crispy and golden.

To Make the Hummus:

  1. While the chickpeas are roasting, make the hummus. Add the chickpeas, garlic, tahini, lemon juice, water, and olive oil to a food processor and process until smooth.
  2. Add the turmeric, cumin, and salt and process until it turns a bright yellow color.
  3. Add more water if the hummus is too dry.
  4. Serve with roasted chickpeas, parsley and crushed red pepper (optional).
  5. Keep the leftovers in an airtight container in the refrigerator for 3-5 days.


This site uses Akismet to reduce spam. Learn how your comment data is processed.