Honey Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh flavor, this chickpea dip is the kind of thing you'll want to keep in the fridge at all times. Lime juice and a generous handful of cilantro give it a zesty, vibrant lift that sets it apart from the plain store-bought tubs — and every single ingredient is completely free of added sweeteners, so there's no need to scan labels for hidden honey or agave. Tahini and olive oil bring the creamy richness, while a pinch of cumin and turmeric add just enough warmth and depth to make each bite interesting. The trick to getting that ultra-smooth, swirl-worthy texture is adding the reserved chickpea liquid gradually while the food processor runs — it's a small step that makes a big difference. Carrots, cucumber spears, and red bell pepper strips round out the spread with satisfying crunch and color, making this feel like a proper snack board rather than an afterthought. Whether you're hosting or just need something to graze on through the week, this one comes together fast and delivers every time.
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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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