BHA & BHT Free Blender Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.6

(29)

Creamy, garlicky, and deeply satisfying, this blender hummus is the kind of dip that makes a plate of vegetables feel like an actual meal. The real issue with store-bought hummus is that many commercial brands contain preservatives like BHA and BHT to extend shelf life — and they're not always easy to spot on the label. Making it from scratch with whole, recognizable ingredients means you know exactly what's going into every scoop. Fresh lemon juice and raw garlic get blended first so the flavor blooms before the tahini and chickpeas even join the party, which is a small step that makes a big difference. Using reserved chickpea liquid instead of water is the trick that keeps the texture ultra-smooth and light without any additives doing the heavy lifting. A drizzle of extra-virgin olive oil and a dusting of smoked paprika at the end turn a simple bowl into something you'd genuinely want to set out for guests. Once you see how easy this comes together, it's hard to justify reaching for a store container ever again.

About Fig

Fig 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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!