Breastfeeding Friendly Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and genuinely craveable, this chickpea dip comes together in a food processor with a handful of wholesome ingredients that pull double duty for a nursing parent. Chickpeas deliver plant-based protein and iron, tahini adds healthy fats and calcium, and the fresh lime juice and cilantro keep every bite tasting vibrant rather than heavy. Turmeric and cumin round out the flavor with warm, earthy depth that makes this feel like so much more than a basic snack. The trick to getting that ultra-smooth, swirl-worthy texture is using the reserved chickpea liquid — add it a tablespoon at a time until the hummus is silky and spreadable. Paired with carrot sticks, cucumber spears, and sweet red bell pepper strips, you've got a snack that covers crunch, color, and nutrition all at once. It's the kind of thing you can prep quickly during nap time and come back to whenever hunger strikes — which, let's be honest, is often.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!