Lactose 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 tastes far better than anything you'd pull off a grocery store shelf. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just pure, plant-based goodness from start to finish. The trick to getting that ultra-smooth, restaurant-style texture is blending the tahini and lemon juice before the chickpeas ever hit the blender, which builds a light, almost whipped base that carries everything else. Using reserved chickpea liquid instead of water adds a subtle depth and helps dial in the consistency without thinning out the flavor. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple dip into something you'd genuinely be proud to set out for guests. Serve it with warm pita, raw vegetables, or a spoon — honestly, no judgment here.

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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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