Healthy & Special Diets > Anti-Inflammatory Recipes > Snacks & Drinks (Anti-Inflammatory) > Hummus with Vegetables

Turmeric & Ginger Infused Hummus with Colorful Veggie Sticks

Enjoy a vibrant and anti-inflammatory snack with this turmeric and ginger infused hummus, paired with a rainbow of crunchy vegetables.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
6-8
Ingredients
  • 1 can (15 ounces), drained and rinsed Cooked Chickpeas
  • 2 tablespoons Tahini
  • 3 tablespoons, freshly squeezed Lemon Juice
  • 2 cloves, minced Garlic
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon, grated Fresh Ginger
  • 2 tablespoons, plus extra for drizzling Olive Oil
  • 2-4 tablespoons Water
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • Assorted e.g., carrots, celery, bell peppers, cucumber, broccoli florets Vegetables for dipping

Prepare the Chickpeas

Drain and rinse the canned chickpeas thoroughly. This helps to remove excess starch and ensures a smoother hummus.

Combine Ingredients in Food Processor

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, turmeric, ginger, olive oil, salt, and pepper.

Blend Until Smooth

Process the mixture until it is smooth. If the hummus is too thick, add water one tablespoon at a time until you reach your desired consistency. Taste and adjust seasonings as needed.

Serve with Vegetables

Arrange the colorful vegetables on a platter and serve alongside the turmeric and ginger hummus. Drizzle with a little extra olive oil and sprinkle with a pinch of paprika if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal, Protein: 7-9g, Fat: 12-15g, Carbohydrates: 12-15g (values may vary based on specific ingredients used).

Other Important Considerations for Nutrition

This hummus is rich in fiber, protein, and healthy fats. The turmeric and ginger provide anti-inflammatory benefits. Choose organic vegetables when possible. This recipe is naturally gluten-free and vegan.

← Tropical Turmeric Ginger Smoothie Turmeric Ginger Green Smoothie →

FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can use dried chickpeas. Soak them overnight and then cook until tender before using them in the recipe. You'll need approximately 1.5 cups of cooked chickpeas to equal one can.
  • How long does the hummus last in the refrigerator?

    The hummus will last for up to 5 days in an airtight container in the refrigerator.