Carrageenan Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and genuinely craveable, this chickpea dip comes together in a food processor with nothing but whole, recognizable ingredients — no thickeners, stabilizers, or additives of any kind. That matters more than you might think, because many store-bought hummus brands quietly rely on carrageenan or similar emulsifiers to achieve that ultra-smooth texture. Here, the creaminess comes entirely from blending chickpeas with tahini, a drizzle of good olive oil, and a splash of reserved chickpea liquid — a completely clean approach that actually works beautifully. Fresh lime juice and a generous handful of cilantro give it a zesty, almost tropical lift that sets it apart from the plain stuff. Ground cumin and a touch of turmeric add warmth and depth without overwhelming the brightness. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes it feel like a proper spread, not just a snack. It's the kind of thing you'll want to keep in the fridge all week.
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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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