Candida Diet Friendly Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and genuinely satisfying, this chickpea dip brings together fresh lime juice, cilantro, cumin, and turmeric into a creamy spread that feels indulgent without relying on anything that would throw your gut balance off track. The real magic happens in the food processor — a slow drizzle of olive oil and a splash of reserved chickpea liquid transform a rough blend into something silky and swirl-worthy in just a few minutes. Tahini adds a rich, nutty depth that makes this feel far more luxurious than a simple snack has any right to be. Paired with crisp carrot sticks, cool cucumber spears, and sweet bell pepper strips, you get a full spread of color and crunch that keeps things clean and whole-food focused. Store-bought dips are often loaded with preservatives, refined oils, or added sugars that can quietly work against a gut-supportive eating plan, so making your own puts you fully in control of every ingredient. The anti-inflammatory warmth of turmeric and the brightness of fresh lime make this one of those recipes that tastes like a treat while quietly doing all the right things. It works equally well as a party platter centerpiece or a weekday snack you can pull together without much fuss.
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!