Cinnamon 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 just a handful of pantry staples and delivers the kind of smooth, restaurant-quality result that's hard to believe you made at home. The trick is blending the garlic and lemon juice first so the raw garlic mellows and infuses every bite, then whipping the tahini until it turns thick and pale before the chickpeas ever hit the blades. That layered approach is what gives this hummus its silky, almost fluffy texture rather than the grainy, dense paste you sometimes get from rushed versions. For anyone avoiding cinnamon, store-bought hummus and spice blends can be surprisingly sneaky — warm spice mixes often sneak it in where you'd least expect it. Here, every ingredient is straightforward and easy to verify, with cumin and smoked paprika doing all the flavor lifting in a completely transparent way. A generous drizzle of olive oil and a scatter of fresh parsley finish it off beautifully, making it just as impressive on a party spread as it is scooped up with pita on a Tuesday night.

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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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