Anti Inflammatory Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and genuinely craveable, this creamy chickpea dip gets its bold personality from fresh cilantro, zesty lime juice, and a handful of spices that do double duty on flavor and function. Turmeric and cumin are both well-regarded for their anti-inflammatory properties, and they blend seamlessly into the base alongside tahini and extra-virgin olive oil — two more ingredients with solid nutritional credentials. The trick to getting that ultra-smooth, swirl-worthy texture is processing the chickpeas long enough and adding the reserved chickpea liquid gradually, so don't rush that step. Colorful carrot sticks, cucumber spears, and red bell pepper strips round out the plate with crunch, color, and a serious dose of antioxidants — no sad, limp veggie tray here. Everything comes together in one food processor with no cooking required, making this a genuinely effortless option for a snack, appetizer, or light lunch. It serves four and looks impressive enough to put out for guests, but it's honestly just as good eaten straight from the bowl with a handful of dippers on a Tuesday afternoon.
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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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