Pescatarian Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh flavor, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Lime juice and a generous handful of cilantro give it a zesty lift that sets it apart from the plain, store-bought versions, while tahini and olive oil keep the texture luxuriously smooth and creamy. A touch of cumin and turmeric add warmth and depth without overpowering the freshness — it's a really well-balanced combination. The trick of blending in reserved chickpea liquid a tablespoon at a time is what gets you that perfect, swirl-holding consistency every time. Served with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, you get a full snack plate that's as colorful as it is satisfying. Everything here is naturally plant-based, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Whether you're prepping for a party or just want something wholesome to snack on through the week, this one is hard to beat.
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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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