Chestnut Free Blender Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.6

(29)

Creamy, garlicky, and impossibly smooth, this blender hummus is the kind of dip that makes a plate of vegetables or a stack of warm pita feel like a proper occasion. The blender does all the heavy lifting here — first blitzing the garlic into the lemon juice so it mellows and infuses, then whipping the tahini into a thick, pale paste before the chickpeas even go in. That layered technique is what gives the final result its silky, restaurant-quality texture rather than the grainy, dense hummus you sometimes get at home. Using reserved chickpea liquid instead of water keeps everything tasting cohesive and rich, and you can dial in the consistency tablespoon by tablespoon until it swirls just right. Every ingredient in this recipe is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. A drizzle of good olive oil and a dusting of smoked paprika at the end turn it into something you'd genuinely be proud to set out for guests.

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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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