Pork Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with plant-based protein, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Fresh lime juice and a generous handful of cilantro give it a bold, zesty lift that sets it apart from the plain store-bought versions sitting in the refrigerator aisle. Tahini and a drizzle of good olive oil keep the texture luxuriously smooth, while a touch of cumin and turmeric add warmth and a gorgeous golden hue. The trick to getting that silky, swirl-worthy consistency is adding the reserved chickpea liquid gradually — it's a small step that makes a big difference. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. Crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips round out the platter and make this feel like a complete, satisfying snack rather than just a dip. Whether you're hosting or just meal-prepping for the week, this one earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!