Fish Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip gets a fresh twist from a generous handful of cilantro and a good squeeze of real lime juice. The combination of tahini, cumin, and turmeric gives it a layered, complex flavor that store-bought versions rarely come close to matching. Every single ingredient here is naturally free from fish and seafood — no hidden anchovy paste, no Worcestershire, no surprises — so you can blend and serve with total confidence. The trick to that ultra-smooth texture is adding the reserved chickpea liquid a tablespoon at a time while the food processor runs, which creates a dip that holds a beautiful swirl and scoops like a dream. Colorful carrot sticks, cucumber spears, and sweet red bell pepper strips make it a complete, vibrant spread that looks as good as it tastes. A drizzle of olive oil and a pinch of smoked paprika on top turn a simple bowl into something genuinely impressive. Whether you're setting out a snack plate for the week or bringing something to share, this one 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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