Turmeric Chilli Hommus

Updated: Sep 13, 2018

Turmeric Chilli Hommus

I am a hommus lover. I can eat It with anything – on top of salad, pasta, nourish bowls, rice, toast; as a dip for crackers, falafels, crudités & straight out of the bowl with a spoon, fork, knife - anything I can get my hands on really. So, now you can probably tell how strong my feelings are for the magical chickpea dip. This particular blend has the anti-inflammatory goodness of turmeric, a hint of spice from the chilli and ALL your macro nutrients, carbs, fats and protein, so it’s pretty much the perfect delicious and nutritious meal one can have (well, that’s what I tell myself anyway). I’m actually not even lying when I say that this particular one will beat all of the store brought hommus tubs by a mile. It’s a winner for taste, nutrient goodness and creaminess, without all the added crapola you will normally find on the back of the label.

Try it, share it with your friends and let us know if you are a hommus lover too!


Turmeric Chilli Hommus

Turmeric Chilli Hommus


  • 1 x 400g tin of chickpeas

  • 2 Tbs chickpea brine

  • 3 Tbs olive oil, plus extra to serve

  • Juice from 1 lemon

  • 1 red chilli

  • 1 garlic clove, crushed

  • 2 Tbs tahini

  • 2 tsp Ginger & Co’s Golden Powder (100% Australian grown turmeric powder)

  • ½ tsp cumin

  • ½ tsp paprika

  • ½ tsp salt

Topping inspiration

  • Roasted chickpeas

  • Coriander

  • Dukkah

  • Chilli flakes

  • Sesame seeds


Drain the chickpeas but reserve 2 Tbs of the brine for the dip (this makes it extra creamy!). Place all ingredients into the blender and blend until smooth. Transfer into a bowl, drizzle on some extra olive oil and top with your choice of toppings if you wish. Serve with some crudités, crackers & falafels and you have the perfect addition to your next meal or platter.



This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.

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