Pistachio Free 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. Lime juice and a generous handful of cilantro give it a zesty, vibrant twist on the classic, while cumin and turmeric add just enough warmth to keep things interesting. Tahini and a drizzle of good olive oil bring the creaminess together, and a splash of reserved chickpea liquid helps you dial in that perfectly smooth, swirl-worthy texture. Store-bought dips can be a minefield when you're avoiding tree nuts — shared facilities and vague labeling make it hard to know what's actually safe — but blending this one yourself means you know exactly what went into the bowl. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips makes it as pretty as it is satisfying, no fancy plating skills required. It works equally well as a party appetizer, an afternoon snack, or a meal-prep staple you can pull from the fridge all week.
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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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