Xanthan Gum Free Cilantro-Lime Chickpea Hummus with Veggie Dippers
Bright, herby, and impossibly creamy, this chickpea dip brings together fresh cilantro, zingy lime juice, and warm spices like cumin and turmeric for a flavor combination that feels anything but ordinary. The secret to that silky, smooth texture is patience with the food processor and a splash of reserved chickpea liquid, which naturally loosens the blend without any additives or stabilizers whatsoever. Every single ingredient here is clean and straightforward, so you never have to squint at a label wondering what's hiding in the fine print. Store-bought versions often sneak in thickeners and gums to achieve that lush consistency, but this recipe proves you simply don't need them. A drizzle of good olive oil, a scatter of fresh cilantro, and a pinch of smoked paprika finish the bowl beautifully before you fan out the carrot sticks, cucumber spears, and sweet red pepper strips around the edge. 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 a good dip and a crunchy vegetable.
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!