Beef Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
This bright, herby hummus is everything you want in a crowd-pleasing dip — creamy, tangy, and packed with fresh flavor from real lime juice and a generous handful of cilantro. Chickpeas and tahini form the silky base, while cumin and turmeric add just enough warmth to keep things interesting without overpowering the citrusy punch. The trick to getting that ultra-smooth, swirl-worthy texture is blending in the reserved chickpea liquid a tablespoon at a time, so you can dial in the consistency exactly how you like it. Colorful carrot sticks, cucumber spears, and sweet red bell pepper strips make this a complete snack or starter straight out of the bowl. There's no meat anywhere in sight, which means it's naturally free of any beef-derived ingredients — no label-checking required. Finish it with a drizzle of good olive oil, a pinch of smoked paprika, and a little extra cilantro, and it looks as impressive as anything you'd order at a restaurant.
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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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