Cinnamon Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip gets its bold personality from fresh lime juice, cilantro, and a touch of cumin and turmeric — not a trace of cinnamon anywhere in the bowl. For anyone navigating a sensitivity to that spice, store-bought hummus and many blended dips can be a minefield of unexpected seasonings, so making your own is genuinely the smartest move. The food processor does most of the heavy lifting here, and the trick of streaming in olive oil while the machine runs gives you that silky, restaurant-style texture at home. A splash of reserved chickpea liquid loosens everything to the perfect spreadable consistency without diluting the flavor. The lime keeps things zippy and fresh, while the tahini adds a nutty depth that makes this feel way more indulgent than it actually is. Carrot sticks, cucumber spears, and sweet red bell pepper strips round it out into a snack or appetizer that looks gorgeous on the table and disappears 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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