Brazil Nut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip gets a serious upgrade from fresh cilantro and zippy lime juice that make every bite feel alive. The trick to that silky, restaurant-worthy texture is processing the chickpeas long enough and adding the reserved liquid gradually — it's a small step that makes a huge difference. Ground cumin and turmeric add warm, earthy depth without overpowering the freshness, and a final drizzle of olive oil with a pinch of smoked paprika makes the whole bowl look stunning on the table. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, this is a snack spread that genuinely earns its place at any gathering. For anyone navigating tree nut allergies, this recipe is naturally free of the concern — tahini is the only "nut-adjacent" ingredient, and it's made from sesame seeds, not tree nuts. Everything here is straightforward, whole-food, and easy to verify at the grocery store, which takes the guesswork out of entertaining or snacking safely. Make a big batch, because it disappears fast.
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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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