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Looking for an extra kick to your hummus game? This ginger lime hummus features fresh flavors and is the perfect vegan snack!

Ginger Lime Hummus | A Couple Cooks
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It’s the depth of winter here in Indianapolis, with lots of gray skies, snow and rain. Though we’ve had lots of fun things to celebrate this month (the birth of our Pretty Simple Cooking cookbook, my birthday, and Larson’s birthday), we are still craving fresh flavors. This ginger lime hummus kicks up the hummus game with fresh, Asian-style flavors: ginger, lime, garlic, and soy sauce. And speaking of “pretty simple, ” this one is actually ultra simple: just throw 6 ingredients into a food processor and blend!

Related: Classic Hummus Recipe or Instant Pot Hummus

Ginger Lime Hummus | A Couple Cooks

Making ginger lime hummus

Why make your own hummus? Store bought hummus can be expensive, and we find the flavor in more inexpensive brands sometimes can be oversalted or too garlicky. But the real reason we do it: it’s fun! Every time we make it at home, I find myself enjoying it more because we made it with our own two hands.

Some of the ingredients in this ginger lime hummus recipe are pretty standard: chickpeas, garlic, salt, and tahini. What is tahini? Tahini is a paste made of sesame seeds, typically used in Middle Eastern or Mediterranean dishes. It’s purely sesame seeds and salt! Outside of hummus, tahini perfect for making creamy sauces for salads and Buddha bowls…and even cookies. If you have tahini left over from making this homemade hummus recipe, try our 13 Delicious & Healthy Tahini Recipes.

To these standard ingredients, this lime hummus has a few unique ingredients:

  • Lime juice is used instead of lemon
  • Fresh ginger root gives it a unique flavor
  • Soy sauce brings an added depth.

Want more recipes with ginger root? Go to Top Fresh Ginger Recipes.

Vegan Banh Mi with Ginger Lime Hummus

Serving this ginger lime hummus

We made this ginger lime hummus especially for our Vegan Banh Mi Sandwich! It’s an ultra flavorful take on the traditional Vietnamese sandwich, spread with this hummus and topped with tart pickled vegetables and cilantro. Since this ginger lime hummus is standalone good on its own, we separated it into its own recipe so we’d remember to make it on its own too!

Outside of the vegan banh mi, here are a few other ways to use this ginger lime hummus:

  • Use hummus in place of mayo on a sandwich—spread hummus on sandwiches for a more flavorful overall flavor.
  • Dip pita chips in hummus—plain pita bread, store-bought, or homemade pita chips are perfect with hummus, whichever you have on hand!
  • Enjoy it with falafel—Shake things up a bit by dipping falafel into a flavored hummus, or slather it onto our Falafel Patties with Harissa Yogurt.
  • Make homemade salad dressing—blend hummus with a little hot water, olive oil, and lime juice for a simple homemade salad dressing — ginger lime flavored!

This recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free

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Ginger Lime Hummus | A Couple Cooks

Ginger Lime Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups 1x


Looking for an extra kick to your hummus game? This ginger lime hummus features fresh flavors and is the perfect vegan snack!


  • 1 medium garlic clove
  • 1 tablespoon minced fresh ginger
  • 1 15-­ounce can chickpeas plus 2 tablespoons reserved can liquid (aquafaba)
  • ¼ cup lime juice (2 large limes)
  • ¼ cup tahini
  • 2 tablespoons soy sauce or tamari


  1. Peel the garlic. Peel and mince the ginger. Place a liquid measuring cup under a strainer and drain the chickpeas, reserving the can liquid (aquafaba).
  2. In the bowl of a food processor, add the garlic, ginger, chickpeas, 2 tablespoons aquafaba, lime juice, tahini, and soy sauce (or tamari). Blend for a minute or two until very creamy, stopping to scrape the sides as necessary. Store refrigerated for up to 1 week.
  • Category: Snack
  • Method: Food Processor
  • Cuisine: Mediterranean

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Meri Schroeder says:

    Amazing hummus. I was searching for ideas to use up some fresh lime juice and your website popped up with all sorts of ideas. I decided to start with the hummus since I had all of the ingredients – perfect! A few things I did – peeled my chickpeas, added about 1/2 tsp of salt (maybe a little less), used tamari, and 3 ice cubes. I first pulsed the chickpeas, and added the rest of the ingredients from there. I did not chop or mince my ginger; just threw in a piece gauging about 1 TBS. I love the flavor. Next time I might cut back on the ice cubes, as this is super duper creamy. I also processed for 5 minutes.

  2. Lindda Levak says:

    Hi, I would love to try your recipe! On your “Instructions” section, only #5 and #6 are listed, so I don’t see #1 – #4. I’ll be sure to check back in hopes that you can list the first 4 Instructions. Many thanks =)

    1. Alex Overhiser says:

      Hi! That’s just a bug, we’re working on a fix.

  3. HL says:

    Great recipe – definitely worth trying!!!

  4. Rachel B says:

    This is awesome! I instantly had to go and peel a couple and chop a couple of carrots so I could dig in. Super yummy.
    You definitely need to process it until very creamy or it will be quite liquid. I also added a little salt (our GF soy sauce is not as salty flavoured as normal soy sauce).

  5. Anonymous says:

    Super tasty! Thank you so much for sharing this recipe!💖

  6. Kristine says:

    Love this recipe. Came across it when I realized I had already used all the lemons on my tree for lemon bars and needed an alternative. The chickpeas had already soaked overnight so I had to move.
    This is really unique and delicious. I mix the additives and let them sit ten minutes or so to really blend flavors. Then blend in tahini and add iced cooking liquid. (Yes, icing the “water” is essential for creaminess!) When adding the chickpeas, definitely let the blender go for full two minutes.
    Serving with blue corn tortilla chips tonight. Thanks for this recipe!

  7. Brittany says:

    I have never made hummus before and I was excited to come across this recipe as hummus has been on my radar. This recipe looks very simple and one where I already have most of the ingredients

  8. Irini says:

    I just boiled chickpeas and was wondering if I’m going to make hummus or a soup. Hummus it is! Delicious! You know, there’s no store bought hummus here and also no canned chickpeas, but chickpeas and beans are very important for our weekly menu. I was so happy when I discovered hummus and falafel!!

    1. Sonja says:

      Oh this is perfect! I hope you enjoyed the hummus — and let me know if you tried it on the Vegan Banh Mi too! :)

  9. Edwina says:

    This hummus looks delicious. And…..I love that cinemagraph you now have on your site. I must have watched it 20 times over and over because I like the way you don’t expect it to move then you both do move! Oh the simple things in life amuse me! You both look great in it, by the way.

    1. Sonja says:

      Haha thank you so much! We had fun putting that together — and it actually always freaks me out when I’m looking at the site. Ha! Thanks for saying so!