High Fructose Corn Syrup Free Blender Hummus
Creamy, garlicky, and impossibly smooth, this blender hummus is the kind of dip that makes store-bought versions feel like a distant memory. The problem with most packaged hummus is that high fructose corn syrup and other sweeteners can sneak into the ingredient list in ways you'd never expect — but when you make it from scratch, you know exactly what's going in the bowl. Chickpeas, tahini, fresh lemon juice, garlic, and a pinch of cumin are all you need to build serious depth of flavor, and the blender does the heavy lifting in just a few minutes. The trick of blending the garlic and lemon juice first, then whipping the tahini until pale and thick, is what gives this hummus that ultra-silky, restaurant-quality texture. A drizzle of good olive oil and a dusting of smoked paprika on top make it look as impressive as it tastes. Serve it with warm pita, raw vegetables, or honestly just a spoon — no one's judging.
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Learn more →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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