Ginger Turmeric Hummus with Sungold Tomatoes

This Ginger Turmeric Hummus with Sungold Tomatoes is where I start calling a dip a full meal. Because it’s not just hummus – it’s hummus that’s creamy and zesty and warm from the ginger and turmeric, but then you have these sweet, jammy sungold tomatoes on top that completely shift everything in the best way. You could serve this to me for lunch and I would be completely happy.

This recipe was actually inspired by the sungold tomatoes. They’re so naturally sweet, almost candy-like, that I didn’t want to fight that – I wanted to build around it and enhance their sweetness with a savory application. Here, they add these bright, sweet pops that mellow out the sharper, spicier notes in the hummus. So it’s like the hummus you know and love, just a little more layered, a little more interesting, with a few more flavor profiles.

And don’t be scared by the small amount of sugar – it isn’t random, it’s supposed to be in here. Ginger and turmeric can get intense fast, so it’s there to round everything out and keep the hummus from leaning too savory. Paired with the natural sweetness of the tomatoes, it all clicks.

Which, at the end of the day, is exactly what I want. A dip that feels a little different but is still easy, something you swipe through with chips or flatbread and immediately go back for more. Because truly…who doesn’t want a dip?!

What are sungold tomatoes?

Sungold tomatoes are a type of cherry tomato known for being extra sweet, juicy, and almost candy-like. They’re a bright golden-orange color and have a really soft, fruity flavor with just enough acidity to keep things balanced. When they’re in season, they taste like pure summer, and they’re perfect here because the temper the sharp, zesty notes of the hummus and turn an otherwise simple dip into something way more special.

Ingredients you’ll need for this sungold tomato golden hummus

For the hummus

• 1 (15.5 oz) can chickpeas
• 2 tablespoons tahini
• 2 garlic cloves
• 1-inch knob ginger
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon sugar
• Diamond Crystal kosher salt
• Freshly cracked black pepper
• 1 lemon, for juice
• 3-4 ice cubes, or 1/4 cup ice water

For the sungold topping

• 1/2 (5 oz) pint sun-sugar or sungold tomatoes
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped cilantro or basil
• Diamond Crystal kosher salt

Ingredient substitutions

• Chickpeas: You can choose really any variety of white bean here, such as navy beans, cannellini beans, or butter beans.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, or really any oil you like!
• Red pepper flakes: Swap for 1/4 teaspoon of aleppo pepper or cayenne pepper, or you can omit.
• Lemon: Can be swapped for white wine vinegar or lime juice

How to make golden hummus

1. Drain and rinse the chickpeas. Wrap them in a lint-free kitchen towel and rub them together for a few seconds. This will help shake loose the skins. Peel off the chickpea skins and add the chickpeas to a food processor.
2. Add in 2 tablespoons of tahini, 2 garlic cloves, 1-inch knob of ginger, 2 tablespoons of olive oil, 1/2 teaspoon of turmeric, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cumin, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of sugar, 1/2 teaspoon of Diamond Crystal kosher salt, and a few cracks of black pepper.
3. Process until it’s beginning to turn smooth, then add in the juice from 1 lemon (about 3 tablespoons) and process again. Adding one ice cube at a time, continue to process until you have your desired creaminess. Taste and season.
4. Halve the tomatoes, reserving some for topping.
5. Place a small sauté pan over medium heat. Add 1 tablespoon of olive oil. Add 1/4 teaspoon of smoked paprika, 1/4 teaspoon of red pepper flakes, 1/4 cup of chopped cilantro and 5 ounces of tomatoes. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes are jammy. Season with salt, then remove from the heat.
6. To serve, pile the hummus on a plate, making a well in the center. Spoon the tomatoes into the well. Garnish with sliced cucumber, pickled red onions, tender herbs, and a drizzle of olive oil.
7. Eat with your favorite flatbreads or chips.

Serving suggestions

There are tons of ways to serve this dip, but personally, I love to pair it with a smattering of other snackable things – mostly crunchy stuff – to counter the dip’s creaminess. Here are a few things I love to pair this hummus with:

• Thin, crisp crackers like pita chips, seed crackers, or anything else hearty
• Flatbreads
• Chips
• Really any crispy veggie!

And when I plate this dip, I typically like to swirl it in the center of the plate and pile the accoutrements around it! This makes for easy dipping, and so that people can select whatever calls to them.

Storage tips

Storing this dip is super simple. Just pop it into an airtight container and store it in the fridge for up to 7 days – just make sure to store it separately from the herb oil suggested in the recipe.

Unfortunately, this dip does not freeze well, but it’s a small portion, so you should go through it in no time!

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for more sungold tomato recipes?

And that’s it for this Golden Hummus!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3