Go for Gold Turmeric Curry Hummus with Minted Roasted Chickpeas

When the ingredients in your snack taste fantastic and have heaps of health benefits, it’s an Olympic-sized win. My “Go for Gold” Turmeric Curry Hummus with Minted Roast Chickpeas may have international flair (this type of bean dip does hail from the Mediterranean), but it’s undeniably all-American when it comes to quick assembly and convenient versatility. By using canned chickpeas (garbanzo bean) and freeze-dried herbs, hours are lopped off the prep time. The only cooking required is roasting a few of the chickpeas for a crunchy topping, but even this step can be omitted to keep the recipe a no-cook, 10 minute appetizer.

If you’re not familiar with turmeric, you need to get acquainted ASAP. While it’s the primary spice in many Indian dishes (such as curry) and lends everything it touches (including hands) a golden yellow to orange hue, turmeric is consumed not just for its warm and mildly peppery taste, but also for the many purported health benefits. I won’t get much into those health claims here, you can consult with your physician. Loads of studies suggest that turmeric’s active component, curcumin, helps alleviate or reduce the incidence of everything from certain cancers to depression – and it’s is highly touted as a natural pain-killer and anti-inflammatory.

I know many athletes, myself included, who take turmeric in capsule supplement form or eaten turmeric-rich foods to help recover more quickly from intense workouts. Whether you’re an elite athlete focused on food for performance or aspiring to be the best version of yourself possible, turmeric is definitely a beneficial addition to your diet.

I do advise using fresh turmeric along with the dried ground turmeric as directed in the recipe. The fresh has a more pleasingly distinctive aroma, flavor and health benefits in root form (technically a rhizome like ginger) than from the ground powder. However, the ground turmeric helps distribute the golden-orange color evenly.

I suggested serving this turmeric curry hummus at your next party, potluck or gathering - guests are going to rave! Wedges of pita bread are the traditional accompaniment, but Naan bread, light crackers, or vegetable slices would be quite complementary. I have even tossed my leftover hummus into warm pasta or steamed zucchini noodles and piled up high on a vegetarian sandwich.

If you love the crunch roasted mint chickpeas that I’ve used to garnish the top, double up that part of the recipe and keep the extra batch for snacking right off the pan – or to use as grain-free “croutons.”

Turmeric Curry Hummus with Minted Roast Chickpeas

Serves 4-6 | Finish in 40 minutes

Satisfy your Olympic-sized snacking urge with this vibrant and terrifically tasty Turmeric Curry Hummus with Roasted Chickpeas. Perfect for a sports-watching party or a post-workout snack!


  • 2 c. Canned Chickpeas, rinsed, dried and “skinned” (divided)
  • 1 tsp. Olive Oil
  • 2 tbsp. Litehouse® Freeze Dried Mint
  • 1 ½ tsp. Salt (divided)
  • ½ c. Tahini
  • ¼ c. Extra Virgin Olive Oil
  • 2 tbsp. Lime Juice
  • 1 tbsp. Litehouse® Freeze Dried Garlic
  • 1 tbsp. Litehouse® Freeze Dried Ginger
  • 1 tsp. Curry Powder
  • 1 tsp. Dried Turmeric Powder
  • 1 tbsp. Fresh Grated Turmeric Root
  • ½ tsp. Black Pepper
  • Additional Olive Oil, for serving


  1. Preheat oven to 400°F.
  2. After draining and rinsing chickpeas, place them on a paper towel and fold over, gently rubbing them. This will remove any remaining “skins.”
  3. Toss mint and salt together in small bowl. Take ½ cup of chickpeas and toss around with olive oil until coated. Add chickpeas to bowl with mint and shake around until dusted.
  4. Place chickpeas in oven and bake, tossing occasionally, for 30 to 40 minutes or until golden and crunchy. Remove from oven and set aside to cool on pan.  
  5. Place remaining chickpeas, tahini, olive oil, lime juice, garlic, ginger, curry powder, dried turmeric, fresh turmeric, remaining salt and pepper in a food processor and blend till smooth and creamy. If needed, add a bit of additional lime juice or water to adjust the consistency.
  6. Serve with a drizzle of olive oil and roasted chickpeas.

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