Turmeric Hummus

Liana Werner-Gray

by | Updated: November 8th, 2016 | Read time: 1 minute

Carrots and celery are sliced and ready to go. What do you eat them with this time? Not ranch or blue cheese dressing—after all, dairy doesn’t always agree with you. For an easy, healthy snack, dip your veggies into this zesty hummus. In addition to traditional chickpeas, lemon juice and olive oil, this recipe is also loaded with turmeric and garlic salt to give you bold flavor and wholesome goodness.

Homemade turmeric hummus in white bowl on wood #howtomakehummus | Vitacost.com/blog

Serves 4-6


1 (14-oz.) can of chickpeas
¼ cup aquafaba (water from the chickpeas can)
2 Tbsp. Redmond Garlic Salt
1-½ Tbsp. lemon juice
1-½ Tbsp. sesame seeds
1-½ Tbsp. turmeric powder
1 Tbsp. sesame seed oil
1 Tbsp. extra virgin olive oil or TigerNut oil
½ tsp. Redmond Real Salt


  1. In a food processor, combine all ingredients and process until smooth.
  2. Serve with sliced vegetables or as a sandwich spread.

Liana’s tips:

  • As an alternative to chickpeas, try almonds, pumpkin seeds sunflower seeds or hemp seeds.
  • Add more lemon juice and massage mixture into kale or lettuce leaves for a Hummus Salad Dressing.