Rice Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with bold citrus flavor, this chickpea dip is the kind of snack spread that disappears fast. Fresh lime juice and a generous handful of cilantro give it a vibrant, almost zesty personality that sets it apart from the plain stuff you'd grab off a store shelf. Tahini and a splash of reserved chickpea liquid work together to create that silky, swirl-worthy texture — no rice flour, no grain-based thickeners, nothing filler-y in sight. For anyone navigating a rice-free lifestyle, this recipe is naturally in the clear, built entirely from legumes, fresh produce, and pantry staples that need zero substitutions. The food processor does most of the heavy lifting, so you're looking at minimal effort for maximum payoff. Carrot sticks, cucumber spears, and sweet red bell pepper strips round out the platter with color and crunch, making it as pretty as it is satisfying. Whether you're serving it at a gathering or just snacking through the afternoon, this one earns a permanent spot in the rotation.
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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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