Nutmeg Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip brings together fresh cilantro, zingy lime juice, and a touch of warm cumin and turmeric for a flavor combination that feels both vibrant and grounding. The food processor does most of the heavy lifting — just blend, drizzle in olive oil, and loosen the texture with a splash of reserved chickpea liquid until you hit that perfect, swirl-holding consistency. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because it delivers serious depth without relying on any of the warming spices that can be problematic. Garlic, tahini, and fresh lime do the flavor work here, and every ingredient is straightforward and easy to verify at the store. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips makes it as visually appealing as it is snackable — great for a casual afternoon bite or a crowd-pleasing appetizer. A drizzle of good olive oil and a pinch of smoked paprika on top take it from weeknight staple to something you'd genuinely be proud to set out for guests.
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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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