This hummus is a twist on your classic hummus!

Turmeric Hummus [Vegan, Gluten Free]

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  • 2 cups canned chickpeas, drained, liquid reserved
  • 6 chopped garlic cloves
  • 1 tablespoon salt
  • 1/3 cup tahini (sesame paste)
  • Juice from 2 lemons
  • 5 tablespoons olive oil
  • 2 tablespoons water or liquid from the chickpeas
  • 1 tablespoon turmeric
  • 1/2 teaspoon cinnamon


  1. In a blender add the garlic, chickpeas, lemon juice, tahini, salt, olive oil, turmeric, cinnamon and water. Blend until creamy and well mixed. Taste, for seasoning, and serve chilled or at room temperature with pita bread. I served the hummus on slices of cucumbers.
  2. For a spicier hummus, add a sliced red chili or a dash of cayenne pepper.
  3. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.


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