Turmeric Hummus

A quick post and this lovely turmeric hummus recipe for you lot today. We are having more and more issues with our internet, and it’s proving difficult for me to have access to upload my recipes online. Boat life is good, and it’s good to be away from the World Wide Web for a wee bit. So I’m sat here on my lunch-break getting this uploaded for you. I hope your week is filled with sunshine and good food!





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Turmeric Hummus
Prep time
Cook time
Total time
A fragrant version of an all time classic. Vegan and Gluten Free.
Rough Measures:
  • 2 tins chickpeas (keep 2 tablespoons to one side)
  • 1 tablespoon turmeric powder
  • 1 garlic clove
  • 1 tsp cumin seeds
  • juice of 2 lemons
  • 7 tablespoons olive oil
  • 1 teaspoon ras el hanout (optional)
  1. Drain the chickpeas (see notes).
  2. Add everything to a food processor and blend for 1-3 mins. Add more oil if needed.
  3. I like to leave some whole chickpeas to the side to stir in after.
I like to keep hold of the chickpea liquid (aquafaba) and use it as an egg replacer in pancakes, waffles and baked treats! Keep it in a jar in the fridge and it will be good for 3 days.



28 thoughts on “Turmeric Hummus

  1. Yum! I love the amazing colour you get with turmeric and you can’t beat homemade hummus – a whole different taste to the store bought ones. Pinned!

  2. Beautifully vibrant! I’ve just had to buy some turmeric as the jar was empty yesterday – such a good way to add colour and apparently has a lot of health benefits too!

  3. This looks amazing, love the idea of adding tumeric to hummus! My husband is a hummus fiend so I will no doubt be making big batches of this so I at least get a little bit to eat myself!

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