Cashew 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 or a stack of warm pita feel like a full event. The blender method is the real secret here — blitzing the garlic and lemon juice first, then whipping the tahini before the chickpeas ever hit the bowl, builds a silky texture that rivals anything you'd find at a restaurant. A splash of reserved chickpea liquid loosens everything to just the right consistency, giving you that soft, swoopable finish without any shortcuts. Store-bought hummus can be a gamble when you're avoiding tree nuts, since shared production lines and undisclosed ingredients are more common than you'd think — making a batch from scratch with these straightforward pantry staples is the cleanest way to go. The finishing drizzle of olive oil and a dusting of smoked paprika turn it from simple to stunning in about ten seconds. It's the kind of recipe you'll stop buying the packaged version for entirely.

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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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