Wheat Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and loaded with zesty lime flavor, this chickpea dip is the kind of snack spread that disappears fast at any gathering. Every ingredient here is naturally free from wheat — chickpeas, tahini, fresh citrus, olive oil, and crisp raw vegetables — so there's no need to scrutinize labels or swap anything out. The food processor does the heavy lifting, blending everything into a silky, swirl-worthy dip that rivals anything you'd find at a specialty store. Fresh cilantro and a touch of turmeric give it a gorgeous color and a flavor that feels a little unexpected in the best way. Paired with carrot sticks, cucumber spears, and sweet bell pepper strips, you've got a complete snack plate that's as satisfying as it is vibrant. A final drizzle of olive oil and a pinch of smoked paprika make it look genuinely impressive with almost zero extra effort.
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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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