Hazelnut 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 store-bought versions feel like a distant memory. The trick is blending the garlic and lemon juice first so the flavor blooms before anything else hits the jar, then whipping the tahini until it turns thick and pale — that step alone is what gives this hummus its silky, restaurant-quality texture. Aquafaba, the starchy liquid from the chickpea cans, loosens everything just enough to get that perfect swirl without watering down the flavor. A drizzle of good olive oil and a dusting of smoked paprika finish it off beautifully. Many packaged dips and spreads are produced on shared lines with tree nuts, so making your own from scratch is a genuinely smart move when you need to keep things safe. Every ingredient here is straightforward and easy to verify, which means you can scoop away with total confidence. Serve it with warm pita, fresh vegetables, or honestly just a spoon — no judgment.

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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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