Macadamia Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip brings together fresh cilantro, zesty lime, and warm spices for a hummus that tastes like it came from a seriously good café. The trick to that ultra-smooth texture is processing the chickpeas long enough and adding the reserved chickpea liquid gradually — it makes all the difference between gritty and gloriously silky. Tahini adds richness, cumin and turmeric bring gentle depth, and the lime keeps everything tasting fresh and lively. Store-bought dips can be a minefield when you're avoiding certain tree nuts, since shared facilities and vague labeling make it hard to know what's actually safe — making this from scratch with straightforward pantry ingredients puts you fully in control. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips turns it into a snack board that looks as good as it tastes. A drizzle of olive oil, a handful of chopped cilantro, and a pinch of smoked paprika on top make it feel finished and a little fancy without any extra effort.
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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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