Mustard 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 blender method is key here — blitzing the garlic and lemon juice first, then building in the tahini before the chickpeas, creates a silky texture that a food processor often can't quite match. Tahini, cumin, and a squeeze of fresh lemon do all the heavy lifting on flavor, so every ingredient earns its place in the bowl. For anyone navigating a mustard sensitivity, hummus can actually be a minefield at the grocery store, where spice blends and flavored varieties sometimes sneak in mustard powder or mustard seed oil — this recipe keeps things completely clean and transparent. The reserved chickpea liquid is the secret weapon for getting that perfectly loose, scoopable consistency without watering down the flavor. Finish it with a drizzle of good olive oil and a dusting of smoked paprika, and you've got something that looks as impressive as it tastes. Serve it with warm pita, fresh vegetables, or honestly just a spoon.

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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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