Celery Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip gets its bold personality from fresh cilantro, zingy lime juice, and a warm undercurrent of cumin and turmeric. Tahini and a splash of reserved chickpea liquid are the secrets to that silky, swirl-worthy texture that holds up beautifully in the bowl. A drizzle of good olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant — but it comes together in a food processor in just a few minutes. The veggie dippers — crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips — give you that satisfying crunch without any fuss. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It's the kind of snack platter that disappears fast, whether you're feeding a crowd or just treating yourself to something fresh and vibrant on a weeknight.
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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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