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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.
Vegan Turmeric Sunshine Hummus served with Almond Flour Crackers Fine Ground Sea Salt Recipe


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 Organic Seed Flour 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.