Vegetarian Cilantro-Lime Chickpea Hummus with Veggie Dippers
This bright, zesty hummus is the kind of snack that disappears fast — creamy, herbaceous, and packed with a citrusy punch that sets it apart from anything you'd grab off a store shelf. Fresh cilantro and lime juice are blended right in with the chickpeas and tahini, giving the dip a bold, garden-fresh flavor that feels anything but ordinary. A touch of cumin and turmeric add warmth and depth without overwhelming the brightness, and the reserved chickpea liquid is the secret to getting that perfectly smooth, swirl-worthy texture. The whole thing comes together in a food processor in just a few minutes, which makes it as practical as it is impressive. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a complete, satisfying spread that works equally well as a party appetizer or an everyday snack. A final drizzle of olive oil and a scatter of smoked paprika make it look like something you'd order at a restaurant — no extra effort required.
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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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