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Hummus topped with sungold tomatoes, veggies and herbs.

Ginger Turmeric Hummus with Sungold Tomatoes

For when you want hummus with a little something extra, this ginger turmeric hummus comes right in. The spicy, bright hummus pairs perfectly with a topping of sweet and jammy sungold tomatoes, making it a good dip for crackers, pita, crudité or even chips. There's just enough contrast that you'll be coming back for bite after bite.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8

Equipment

Ingredients

For the golden hummus
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 1-inch knob fresh ginger
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon granulated sugar
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 1 lemon, for juicing
  • 3-4 ice cubes, or 1/4 cup ice water
For the sungold topping
  • 1/2 pint (5 oz) 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

Instructions 

  1. Drain and rinse the can of 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 (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 a quarter for topping.
  5. Place a small sauté pan over medium heat. Add 1 tablespoon of olive oil, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of red pepper flakes, 1/4 cup of chopped cilantro, and the 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: 2 tablespoonsCalories: 150kcalCarbohydrates: 13gProtein: 5gFat: 9g