Chestnut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with citrus punch, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Fresh lime juice and a generous handful of cilantro give it a vibrant, almost zesty personality that sets it apart from the plain, store-bought versions lining grocery shelves. Tahini and a splash of reserved chickpea liquid work together to create that silky, swirl-worthy texture that looks impressive but comes together in just a few minutes with a food processor. Cumin and turmeric add warm, earthy depth without overpowering the fresh flavors — it's a beautifully balanced bowl. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes this feel like a complete, wholesome snack rather than just a dip. Every single ingredient here is naturally free from chestnuts and tree nut cross-contamination concerns, so you can serve it confidently to anyone navigating that allergy. Drizzle on a little extra olive oil and a pinch of smoked paprika before serving and it looks like something straight off a restaurant mezze platter.
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!