Vegan Key Lime Hummus {Vegan, Gluten-Free}

Vegan Key Lime Hummus {Vegan, Gluten-Free}

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In one of the many food facebook groups I am a part of, I saw people posting about a new Key Lime flavored dessert hummus. Knowing that these things run about $4-5 a container, I decided to see if I could make my own at home version that was much cheaper. And you guys this vegan key lime hummus IS. SO. GOOD! Tastes like a key lime pie, and comes together in about 5 minutes. This hummus is naturally gluten-free and if you use vegan certified sugars, also vegan. I would recommend pairing this dip with some graham crackers and a cold glass of milk of your choice!

Can you substitute regular lime juice for key lime juice?

Yes. There are a few different recipes out there that combine lime juice with lemon juice as a substitute for key lime juice. However, I just substitute regular lime juice for key lime juice. You can buy a bottle of key lime juice at the store, but it can be expensive.

How are key limes different from regular limes?

There are a few differences between key limes and regular limes. What we think of as regular limes in the US, are actually Persian limes. Key limes are often referred to as Mexican or West Indian limes. Key limes are smaller, have a thinner skin, and are more acidic than regular limes. Their flavor is also a little different, with a somewhat herbal-floral taste.

Is hummus a good protein?

Hummus is made from the humble chickpea, which is a good source of protein and fiber.

How to Make Vegan Key Lime Hummus: Step-by-Step

1. Drain and rinse your chickpeas under cold running water. If you want to use the chickpea liquid (or aquafaba), drain your chickpeas over a bowl. Otherwise, you can do this in the sink. An optional step is to soak the chickpeas in a bowl of water for an additional 20 minutes and then rinse again, to make sure all of the aquafaba is off and to neutralize the chickpea flavor a little more. After soaking, drain and rinse the chickpeas again. Set the sieve of chickpeas aside over a bowl to finish draining for 10 minutes. While the chickpeas are soaking, measure out the granulated sugar (a scant 1/4 cup means underfill the cup a little bit) and put into a high powered blender. Blend for about 20s, or until the sugar is superfine. Blending the sugar ensures a smoother hummus.

Chickpeas soak in a glass bowl filled with water. In the background is a lime green tea towel.

2. After preparing the chickpeas, combine all ingredients in a high powered blender. Blend until smooth. You might find that you have to scrape down the sides of the blender container every once and a while to make sure everything gets a chance to be blended. Because we are only using a little bit of coconut cream, you can use the leftovers to make coconut whipped cream which you can freeze in dollops and use in hot drinks or on fruit, or you can use it to make my whipped cream fruit salad!

In the center is the final vegan key lime hummus all blended together in the blending container. In the upper left is a lime green tea towel and in the upper right is the bottom part of the blending container with the blades.

More Recipes Like This:

Brownie Batter Hummus {Vegan, GF, Top 8 Free}
This brownie batter hummus comes together in less than 10 minutes, and pairs well with fruit, pretzels, and any type of graham cracker! Great for get-togethers and a definite crowd pleaser!
Check out this recipe
In the lower left, a small white bowl with the brownie batter hummus sits on a black plate. The hummus is topped with a little bit of whipped aquafaba for color, mini chocolate chips, cocoa powder, and sliced strawberries. Around the white bowl are blueberries, pretzel sticks, strawberries, apple slices, and honey teddy grahams for dipping. In the lower right is a container of blueberries. In the upper right is a red and white checkered tea towel, and a small light colored wooden bowl filled with mini chocolate chips. This is the horizontal image.

Use The Leftover Coconut Cream to Make:

Coconut Whipped Cream {Vegan, Gluten-Free}
This coconut whipped cream can be used to top pie slices, hot chocolate, pancakes, waffles, ice cream, or used in a fruit salad!
Check out this recipe
Coconut whipped cream sits in a small black bowl in the lower left. It is topped with Valentine's Day themed heart shaped sprinkles. In the background is a red tea towel with pink, red, and white hearts on it. Also in the background are two metal beaters with coconut whipped cream on them from mixing. Sprinkled around are the sprinkles and some confectioner's sugar. Everything sits on a light wood background. This is the horizontal image.

Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.

In the center is a small black bowl containing vegan key lime hummus garnished with coconut cream, lime zest, and crushed graham crackers. On the left side of the image are graham crackers and a lime in the lower left. In the upper right are some limes. In the lower right is a black plate of graham crackers. Sprinkled about are graham cracker crumbs and threads of lime zest. Everything sits on a white marble background. This is a vertical image taken from an overhead view.
5 from 4 votes

Vegan Key Lime Hummus {Vegan, Gluten-Free}

This vegan key lime hummus is reminiscent of a key lime pie, but much healthier! Pair with graham crackers and a cold glass of milk. The perfect summer snack!

Course Dips
Cuisine American
Keyword brownie batter hummus, gluten-free, spring, summer, vegan
Prep Time 5 minutes
Soaking and draining 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 169 kcal


  • 1 15.5 oz can chickpeas (i.e., garbanzo beans), drained and rinsed
  • 1 scant 1/4 cup superfine granulated sugar
  • 2 tablespoons milk of your choice (I used original almond milk)
  • 1.5 teaspoons vanilla extract
  • 2 tablespoons lime juice (about 1 lime)
  • 3 tablespoons coconut cream


  1. (optional) After the initial draining and soaking step, soak chickpeas in a bowl of water for 20 minutes. Drain and rinse. Let chickpeas continue to drain in a sieve over a bowl for 10 minutes.

  2. While chickpeas are soaking, measure out a scant 1/4 cup of granulated sugar. Put into a blender and blend until sugar is superfine.

  3. Add all ingredients to a high powered blender and blend until smooth. You might have to periodically scrape down the sides.

Nutrition Facts
Vegan Key Lime Hummus {Vegan, Gluten-Free}
Amount Per Serving (1 serving)
Calories 169 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 2.1g13%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.7g
Sodium 313.6mg14%
Potassium 154mg4%
Carbohydrates 30.7g10%
Fiber 6.2g26%
Sugar 12.5g14%
Protein 6.3g13%
Vitamin A 25IU1%
Vitamin C 6.6mg8%
Calcium 51mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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