Black Pepper Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and genuinely craveable, this chickpea dip gets its personality from fresh cilantro, zippy lime juice, and a warm undercurrent of cumin and turmeric — no black pepper anywhere in sight. For anyone who needs to avoid that particular spice, store-bought hummus is almost always off the table, since it tends to sneak in as a finishing seasoning or a background note in the spice blend. Making it at home with a food processor puts you fully in control, and this version proves you don't lose a single bit of depth or complexity by leaving it out. The tahini adds a nutty richness, the chickpea liquid keeps the texture silky and light, and the lime juice ties everything together with a fresh, tangy lift. A swirl of olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant. Paired with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a complete snack or appetizer that feels effortless to pull together.
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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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