Lactose Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with bold flavor, this chickpea dip comes together in a food processor with a handful of pantry staples and a generous squeeze of fresh lime. The combination of cilantro, cumin, and turmeric gives it a vibrant color and a layered, aromatic depth that store-bought versions rarely come close to matching. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — just straightforward, plant-based goodness from start to finish. Tahini and olive oil bring the richness and creaminess you'd expect from a great hummus, while the reserved chickpea liquid keeps the texture silky and light without any cream or butter in sight. The carrot sticks, cucumber spears, and red bell pepper strips make this a complete snack or appetizer that's as colorful on the table as it is satisfying to eat. A drizzle of olive oil and a pinch of smoked paprika over the top turn a simple bowl into something that genuinely looks impressive. Whether you're hosting or just meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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