BHA & BHT Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip comes together in a food processor with nothing but whole, recognizable ingredients — no preservatives, no additives, no fine-print worries. That matters more than it sounds, because store-bought hummus is one of those sneaky products where BHA and BHT can show up in the oils or packaging treatments without much fanfare. Here, every ingredient is straightforward: canned chickpeas, tahini, fresh lime juice, garlic, and a generous handful of cilantro that gives the whole bowl a vibrant, almost citrusy lift. The reserved chickpea liquid is the secret to that ultra-smooth, swirl-worthy texture — add it a tablespoon at a time and you'll hit that perfect spreadable consistency without any mystery emulsifiers doing the work for you. Ground cumin and turmeric add warmth and a gorgeous golden undertone, while the smoked paprika finish makes it look like something you'd order at a restaurant. The carrot sticks, cucumber spears, and bell pepper strips keep things crisp and colorful, turning a simple dip into a full snack spread. It's the kind of recipe you'll make once and then find yourself coming back to every single 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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