Oats Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip is the kind of snack that disappears fast at any gathering. Fresh lime juice and a generous handful of cilantro give it a punchy, vibrant flavor that store-bought versions simply can't match. Tahini and a splash of reserved chickpea liquid work together to create that silky, swirl-worthy texture you want in a great hummus. Ground cumin and turmeric add warmth and depth without overwhelming the fresh citrus notes. The whole thing comes together in a food processor in just a few minutes, making it genuinely easy to pull off on a weeknight or for a last-minute spread. Paired with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, you get a colorful, satisfying platter that feels both wholesome and a little impressive. Every single ingredient here is naturally grain-free, so there's no need to scan labels or worry about hidden fillers sneaking into your bowl.
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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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