Capsaicin Free Blender Hummus
Creamy, garlicky, and deeply satisfying, this blender hummus comes together with pantry staples and delivers a silky-smooth result that rivals anything you'd find at a restaurant. For anyone avoiding capsaicin, store-bought hummus can be a minefield — many brands sneak in harissa, chili flakes, or spicy seasonings that aren't always obvious on the label. This recipe keeps things clean and flavorful without any heat, leaning on tahini, fresh lemon juice, and cumin to build real depth. The trick of blending the garlic with lemon juice first is a small step that makes a big difference, mellowing the raw bite and distributing flavor evenly throughout. Reserved chickpea liquid loosens the texture to that perfect, swoopable consistency without watering down the taste. The optional paprika garnish is mild and smoky rather than spicy, so you can finish the bowl beautifully and still keep it completely capsaicin-free. Serve it with warm pita, fresh vegetables, or a spoon — honestly, no judgment.
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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)
Can be omittedsmoked paprika
- 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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