Walnut Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and packed with citrus punch, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Fresh lime juice and a generous handful of cilantro give it a vibrant, almost zesty personality that sets it apart from the plain, store-bought versions. Tahini and olive oil work together to create that silky, ultra-smooth texture, while a touch of cumin and turmeric add warmth and depth without overpowering the freshness. The trick of adding reserved chickpea liquid a tablespoon at a time is what gets you that perfect, swirl-holding consistency every single time. Store-bought dips can be a minefield when you're avoiding certain nuts, since shared equipment and vague labeling make it hard to feel confident — making this from scratch puts you fully in control of every ingredient. Served with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a complete snack plate that looks as good as it tastes. A drizzle of olive oil and a pinch of smoked paprika on top make it feel genuinely impressive with almost zero extra effort.
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!