Ginger Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip brings together fresh cilantro, zesty lime, and a touch of earthy cumin and turmeric for a flavor combination that feels anything but ordinary. The food processor does most of the heavy lifting — a couple of minutes of blending and you have a silky, swirl-worthy hummus that rivals anything from the refrigerated aisle. Because the heat and warmth in this recipe come entirely from cumin, turmeric, and smoked paprika rather than any root spice, it's a genuinely safe and satisfying option for anyone who needs to keep ginger completely off the table. Tahini and reserved chickpea liquid are the secret to that ultra-smooth, spreadable texture that holds a beautiful well for the olive oil drizzle. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes this as visually striking as it is delicious — perfect for a snack spread, a party platter, or an easy weekday lunch. A finishing scatter of fresh cilantro and a pinch of smoked paprika pulls the whole bowl together and makes it look like you put in way more effort than you actually did.
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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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