High Fructose Corn Syrup Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Store-bought hummus is one of those sneaky products that often hides added sweeteners, and checking every label gets old fast. This homemade version keeps things completely clean — chickpeas, tahini, fresh lime juice, garlic, olive oil, and a handful of bright cilantro are all you need to build something genuinely delicious. The cumin and turmeric add a warm, earthy depth that makes this feel far more interesting than anything you'd pull off a grocery shelf. Blending in the reserved chickpea liquid is the trick that gives it that ultra-smooth, creamy texture with a swirl that actually holds its shape. Bright carrot sticks, crisp cucumber spears, and sweet red bell pepper strips round it out into a snack or appetizer that looks as good as it tastes. Everything here is whole, recognizable, and free of the processed sweeteners that tend to sneak into convenience foods — no label-reading required.
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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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