Low Sugar Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh lime, this chickpea dip is the kind of snack that disappears fast — and every single ingredient earns its place. Tahini and olive oil give it that luxuriously creamy texture, while cilantro, cumin, and turmeric layer in warmth and color without a single sweetener in sight. So many store-bought hummus brands sneak in added sugars or sweetened flavor enhancers, so blending your own at home puts you fully in control of what goes into the bowl. The food processor does most of the heavy lifting here — a couple of minutes of blending and you've got a smooth, swirl-worthy dip that's genuinely better than anything from a plastic tub. Carrot sticks, cucumber spears, and red bell pepper strips round it out with natural crunch and sweetness that needs absolutely no help from sugar. A drizzle of good olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant. It's the kind of effortless, feel-good snack plate you'll want to keep on rotation all week.
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- 3 tbsp tahini
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 clove garlic, roughly chopped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2–4 tbsp reserved chickpea liquid or cold water, as needed
For the veggie dippers
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced into strips
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
- pinch of smoked paprika (optional)
Instructions
- 1
Add the chickpeas, tahini, lime juice, garlic, cilantro, cumin, turmeric, and salt to a food processor. Process for about 30 seconds, until the mixture is roughly combined and the chickpeas are broken down.
- 2
With the processor running, drizzle in the 3 tbsp olive oil through the feed tube. Continue processing for 1–2 minutes, scraping down the sides once, until the hummus is smooth and creamy. Add the reserved chickpea liquid or cold water 1 tbsp at a time, processing between additions, until the hummus reaches a smooth, spreadable consistency that holds a swirl.
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