Pecan Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip brings together fresh cilantro, zingy lime juice, and warm spices like cumin and turmeric for a flavor combination that feels anything but ordinary. The secret to that ultra-smooth, swirl-worthy texture is a little patience with the food processor and a splash of reserved chickpea liquid added gradually until everything comes together just right. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety standing between you and a seriously satisfying snack. Tahini and extra-virgin olive oil give the hummus its rich, velvety body, while the lime keeps it lively and fresh rather than heavy. Carrot sticks, cucumber spears, and red bell pepper strips round out the platter with color and crunch, making this as pretty to serve as it is easy to pull off. Whether you're setting it out for a crowd or just making a weeknight snack, this is the kind of recipe that disappears fast.
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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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