Carrageenan Free Blender Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.6

(29)

Creamy, garlicky, and deeply satisfying, this blender hummus comes together with a handful of pantry staples and delivers the kind of smooth, restaurant-quality result that's hard to believe you made at home. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of store-bought dips, spreads, and even some tahini products, making the deli aisle a bit of a minefield if you're trying to avoid it. Making hummus from scratch sidesteps that problem entirely, since every ingredient here is whole and straightforward: chickpeas, tahini, lemon, garlic, cumin, and salt. The blender technique is the real secret weapon — blitzing the garlic and lemon juice first, then building in the tahini before the chickpeas, creates an ultra-silky texture that rivals anything you'd find in a specialty shop. Using reserved chickpea liquid to loosen the blend keeps everything cohesive and impossibly creamy without any additives. A drizzle of good olive oil and a dusting of smoked paprika at the end turn a simple dip into something genuinely beautiful on the table.

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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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