Vegan Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with fresh flavor, this chickpea dip is the kind of snack platter that disappears fast at any gathering. Cilantro and fresh lime juice give it a zesty lift you won't find in anything from a store tub, while tahini and olive oil keep the texture luxuriously smooth and creamy. A pinch of turmeric and cumin add warm, earthy depth without overpowering the freshness — it's a really well-balanced bowl. The trick to getting that silky, swirl-worthy consistency is adding the reserved chickpea liquid gradually while the food processor runs, so you can dial in exactly the texture you want. Every single ingredient here is completely plant-based, so there's no need to scrutinize labels or swap anything out — it's effortlessly suitable as written. Paired with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, this is a full snack spread that feels way more impressive than the effort it takes to pull together.
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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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