Low Iodine Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with fresh flavor, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Lime juice and a generous handful of cilantro give it a zesty lift that sets it apart from the plain versions you'd find at the store, while cumin and turmeric add warm, earthy depth without overwhelming the freshness. For anyone navigating low-iodine eating, store-bought hummus can be a minefield of iodized salt and hard-to-verify additives — making a homemade batch like this one a genuinely smart move. The recipe keeps things clean and straightforward: chickpeas, tahini, olive oil, and non-iodized salt are all you need to build a rich, creamy base. A splash of reserved chickpea liquid is the secret to getting that perfectly smooth, swoopable texture that holds its shape in the bowl. The veggie dippers — crisp carrots, cool cucumber spears, and sweet red bell pepper strips — round it out into a complete, satisfying snack that feels indulgent without any of the guesswork. Finish with a drizzle of olive oil and a pinch of smoked paprika, and it looks as good as it tastes.
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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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