Coconut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with fresh flavor, this chickpea dip comes together entirely in a food processor with ingredients you can feel confident about. Tahini, lime juice, olive oil, and a generous handful of cilantro do all the heavy lifting here, delivering a creamy, vibrant spread without a drop of coconut oil or coconut-derived anything — which can sneak into store-bought versions more often than you'd expect. The trick to getting that silky, restaurant-style texture is processing long enough and adding the reserved chickpea liquid gradually until the hummus holds a beautiful swirl. A pinch of turmeric and cumin give it warmth and depth, while the lime keeps everything tasting fresh and lively. Carrot sticks, cucumber spears, and red bell pepper strips make the perfect crunchy counterpart, turning this into a full snack spread that looks genuinely impressive on the table. Whether you're serving it at a party or just making a weeknight snack, this is the kind of recipe that 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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