Low Sugar Blender Hummus
Creamy, garlicky, and deeply satisfying, this blender hummus is the kind of dip that disappears fast at any table. Store-bought versions often sneak in added sugars, preservatives, or mystery stabilizers, so making your own is genuinely the smarter move if you're keeping things clean. The real secret here is blending the garlic and lemon juice first, which mellows the raw bite and builds a bright, fragrant base before anything else goes in. Tahini and reserved chickpea liquid do the heavy lifting for that ultra-smooth, restaurant-style texture — no added sweeteners needed, just whole ingredients working together. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple bowl into something you'd proudly set out for guests. It's endlessly versatile as a dip, spread, or side, and every ingredient on the list is exactly what it sounds like.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained, liquid reserved
- ½ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ¾ tsp fine salt
- ½ tsp ground cumin
- 3–5 tbsp reserved chickpea liquid or cold water, as needed
For serving
- 2 tbsp extra-virgin olive oil, for serving
- ¼ tsp smoked paprika or sweet paprika, for serving (optional)
- 1 tbsp fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Add the garlic and lemon juice to the blender and blend on high for 15 seconds, until the garlic is finely minced and fragrant.
- 2
Add the tahini, salt, and cumin to the blender. Blend on high for 30 seconds, until the mixture is thick and pale.
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