Eggless Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with plant-based protein, 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 punchy, vibrant flavor that sets it apart from the plain tub you'd grab at the grocery store. Tahini and a drizzle of good olive oil keep the texture luxuriously smooth and creamy, while a touch of cumin and turmeric add just enough warmth and depth to keep things interesting. Since the whole recipe is built around pantry staples and fresh produce, there's no need to scan labels for hidden egg-based emulsifiers or binders — everything here is naturally free of them. The reserved chickpea liquid is the secret weapon for getting that perfectly silky, swirl-worthy consistency without any shortcuts. Carrot sticks, cucumber spears, and sweet red bell pepper strips round it out into a complete, colorful snack that's as satisfying to look at as it is to eat. Make a big batch, because it goes 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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