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Turmeric Hummus

A pretty golden hummus made with turmeric root

Course Appetizer/Main Course
Cuisine Mediterranean
Keyword hummus, turmeric
Prep Time 12 minutes
Total Time 12 minutes
Servings 4


  • 1 15-oz. can garbanzo beans Drain and reserve 1/4 cup of the bean liquid
  • 2 tbsp tahini
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 2 cloves fresh garlic
  • 2 tsp freshly grated turmeric root
  • 1/4 cup reserved liquid from garbanzo beans
  • salt and pepper to taste


  1. Place garbanzo beans, tahini, lemon juice, olive oil, garlic, and turmeric in a food processor and blend until smooth. Add liquid from garbanzo beans as necessary to achieve smooth and creamy consistency. Season as desired with salt and pepper; using canned beans it should not take much salt.

  2. Note: To use dried beans, begin with 2 cups dried garbanzo beans. Soak for 6 to 8 hours or overnight. Drain and rinse, then cover with 6 cups of water and bring to a boil. Simmer for 1 hour, or until beans are tender. Drain, reserving 1 cup of the liquid. Proceed as above.