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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
