Gelatin Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh flavor, this chickpea dip comes together entirely in a food processor with pantry staples and a handful of fresh produce. Lime juice and a generous handful of cilantro give it a zesty, almost tropical lift that sets it apart from the plain stuff you'd grab off a grocery shelf. Tahini and a splash of the reserved chickpea liquid are the secrets to that ultra-smooth, creamy texture — no animal-derived thickeners or stabilizers needed, which is exactly what makes this a worry-free choice for anyone avoiding gelatin. Ground cumin and turmeric add a warm, earthy depth that balances the brightness without overpowering it. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes it as visually appealing as it is satisfying to snack on. Whether you're setting out a party spread or just looking for a wholesome afternoon snack, this bowl delivers serious crowd-pleasing energy with minimal effort.
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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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