Paraben Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh flavor, this chickpea dip comes together in a food processor with wholesome, recognizable ingredients — no preservatives, no synthetic additives, nothing you'd need to second-guess. That matters more than it might seem, because parabens can sneak into processed foods through certain preservatives and additives, and store-bought dips are not always transparent about what's inside. Here, every ingredient is straightforward: canned chickpeas, tahini, fresh lime juice, real garlic, and a generous handful of cilantro that gives the whole bowl a vibrant, almost citrusy lift. The cumin and turmeric add warmth and a gorgeous golden hue without overpowering the brightness of the lime. A drizzle of extra-virgin olive oil pooled in the center and a pinch of smoked paprika on top make it look like something you'd order at a restaurant. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside keeps the whole spread clean, crunchy, and satisfying. It's the kind of snack board you can set out confidently, knowing exactly what went into every bite.
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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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