Red Meat Allergy Friendly Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip is the kind of snack board centerpiece that disappears before you even sit down. Fresh lime juice and a generous handful of cilantro give it a punchy, vibrant flavor that sets it apart from anything you'd grab off a grocery shelf. Tahini and a splash of reserved chickpea liquid are the secrets to that ultra-smooth, swirl-worthy texture — no animal products, no red meat, no stress. The whole thing comes together in a food processor in just a few minutes, making it as practical as it is impressive. Paired with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, you get a full snack spread that's naturally free from any red meat concerns without sacrificing a single bit of satisfaction. A drizzle of good olive oil and a pinch of smoked paprika on top make it look like you spent way more effort than you actually did.
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!