Chicken Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea hummus gets a serious flavor upgrade from fresh cilantro and a generous squeeze of lime juice. The combination of tahini, cumin, and turmeric gives it a warm, complex depth that store-bought versions rarely come close to matching. A little reserved chickpea liquid is the secret to that ultra-smooth, swirl-worthy texture — no heavy cream or shortcuts needed. Everything here is completely plant-based, so there's zero concern about hidden poultry-derived ingredients or cross-contact from meat-based broths that sometimes sneak into packaged dips. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips makes it as visually stunning as it is satisfying to snack on. Serve it straight from the food processor while it's still a little warm, drizzled with good olive oil and a pinch of smoked paprika, and watch it disappear fast.
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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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