Celery 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 pantry staples and a few smart technique tricks that make a real difference in the final texture. Starting with the garlic and lemon juice before anything else means the garlic gets fully broken down, so you get bold flavor without any harsh raw bite. Blending the tahini separately before adding the chickpeas builds that signature pale, fluffy base that sets great hummus apart from the flat, grainy stuff. The reserved chickpea liquid is the secret weapon here — adding it gradually keeps everything silky and scoopable without watering down the flavor. Store-bought versions often sneak in preservatives or additives you'd rather avoid, and making it at home means you know exactly what's in the bowl. A drizzle of good olive oil and a dusting of smoked paprika turn it into something that looks as impressive as it tastes. Serve it with warm pita, fresh vegetables, or honestly just a spoon — it disappears fast either way.

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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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