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Vegan Turmeric Sunshine Hummus

  • Prep Time: 7 min
  • Cook Time: --
  • Total Time: 10 min
  • Yield: 1.5 cups
The flavors of garlic and turmeric meet to make this delicious dip for Vegan Turmeric Sunshine Hummus.


1 (15 ounce) can low-sodium organic chickpeas, drained (reserve the liquid, measuring out 1/4 cup of it)
1/2 large lemon, juiced
1/4 cup olive oil (plus more for garnishing)
1 large clove of garlic, finely chopped
1 TBSP tahini, sunflower or almond butter
1 tsp. ground turmeric
1/4 tsp. sea salt
Paprika, for garnishing


COMBINE all ingredients, except for the remaining reserved chickpea liquid, in a mixing bowl.
PURÉE with a stick or immersion blender until smooth, adding 1/8 cup of the reserved chickpea liquid at a time, if the hummus mixture is too dry.
Alternatively, PURÉE mixture in a food processor or high-speed blender until smooth (again, adding additional liquid, if need be).
SPOON hummus into a pretty serving bowl, making a shallow well with the back of your spoon in the center.
FILL the well with a good-quality olive oil and sprinkle with paprika.


This recipe pairs nicely with an assortment of our Sprouted Seed crackers, or our Fine Ground Sea Salt or Rosemary & Sea Salt Almond Flour Crackers.

Sliced cucumbers, carrots, sweet peppers and naturally-cured olives will also make for a lovely crudite platter with the hummus and cracker combination.