Tree Nut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip gets a punchy twist from fresh lime juice and a generous handful of cilantro that makes it taste anything but ordinary. The base is built entirely from pantry staples and fresh produce — chickpeas, tahini, olive oil, garlic, and a handful of warm spices — so there's no need to scan labels for hidden nut-based thickeners or almond-derived oils that can sneak into store-bought versions. A little reserved chickpea liquid is the secret to that ultra-smooth, swirl-worthy texture, and the food processor does all the heavy lifting in just a few minutes. Ground cumin and turmeric add earthy depth without overpowering the citrusy brightness, and the optional smoked paprika finish gives the whole bowl a gorgeous pop of color. Crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips make the perfect vehicle for scooping up every last bit. It's the kind of snack spread that disappears fast at a party but is honestly just as satisfying on a quiet weeknight with nothing but good company and a bowl to yourself.
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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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