Fructose 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 wholesome ingredients and almost no effort. For anyone managing fructose sensitivity, store-bought dips can be a minefield of hidden sweeteners, high-fructose additives, and ingredient lists that require a magnifying glass — making a homemade version like this one genuinely worth the five minutes it takes. The base is straightforward: chickpeas, tahini, lemon juice, garlic, and cumin, with no fruit-based sweeteners or sneaky syrups in sight. Blending the garlic and lemon juice first is a small but brilliant step that mellows the raw bite and builds a fragrant, cohesive base before anything else goes in. Using reserved chickpea liquid instead of water gives the final texture an extra silky, restaurant-quality smoothness that's hard to beat. A drizzle of good olive oil and a dusting of smoked paprika finish it off beautifully, turning a simple dip into something you'd genuinely want to set out for guests. Scoop it up with vegetables or flatbread and feel good knowing exactly what went into every bite.

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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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