Turmeric Rose Hummus

After learning how to make hummus at home, I’ve stopped buying the pre-made ones at grocery stores because they taste so artificial to me now!

I love creating my own flavors in hummus with zest and spice from lemon, to garlic and jalapeño.

This time around, I made a turmeric rose hummus that is not only anti-inflammatory, but the perfect addition to a tasting board for a party or a dip for a picnic.

I used fresh turmeric, but powdered turmeric would work just as well.


1 15-oz (425 g) can chickpeas, drained 

1 lemon, juiced 

3 tbsp tahini

2 tbsp olive oil

1/2 tsp fresh grated turmeric, or 1 tsp turmeric powder

1 tsp fresh grated ginger 

1/2 tsp ground turmeric

salt to taste

to serve: top with white sesame seeds, black cumin seeds, ground turmeric, dried rose petals

Blend all ingredients.

Taste and adjust flavor as needed. 

Smear on a wooden board or top up a bowl and add serving toppings as desired

Recipe adapted from Heidi Swanson