Hazelnut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Hazelnut 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 lime juice that cuts right through the richness of the tahini. The food processor does most of the heavy lifting — just blend, drizzle in the olive oil, and adjust the texture with a splash of reserved chickpea liquid until you hit that perfectly smooth, swirl-worthy consistency. Cumin and turmeric add a warm, earthy depth that makes this feel a little more special than your average store-bought tub. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a snack spread that looks genuinely impressive with almost zero effort. For anyone navigating tree nut allergies, this recipe is naturally in the clear — the creaminess here comes entirely from tahini and olive oil, with no hazelnut-based ingredients or sneaky nut oils anywhere in the mix. A finishing drizzle of olive oil and a pinch of smoked paprika pull the whole thing together beautifully. It's the kind of recipe you'll find yourself making on repeat for weeknight snacking, meal prep, or whenever you need a crowd-pleasing appetizer fast.

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained, liquid reserved
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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