Macadamia 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. Chickpea liquid does the heavy lifting as a thinning agent, keeping everything rich and cohesive without watering down the flavor. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple bowl into something genuinely beautiful on the table. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-reading anxiety or ingredient swapping required — just clean, whole-food cooking from start to finish. Serve it with warm pita, fresh vegetables, or a spoon, and it disappears fast.

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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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