Nightshade Free Blender Hummus
Creamy, garlicky, and deeply satisfying, this blender hummus comes together with pantry staples and a few minutes of hands-on effort. For anyone navigating nightshade sensitivities, classic hummus recipes can be a minefield — store-bought versions almost always include paprika or other spice blends that sneak in nightshade ingredients. Here, the base is completely free of those concerns, built on chickpeas, tahini, lemon, garlic, and cumin for a rich, complex flavor that needs nothing else. The optional paprika garnish is just that — optional — so you can easily skip it and still land a beautiful, restaurant-worthy bowl. Blending the garlic with lemon juice first is the kind of small technique that makes a big difference, mellowing the raw bite and infusing every spoonful with bright, balanced flavor. A drizzle of good olive oil and a handful of fresh parsley finish it off with color and freshness. Serve it with warm flatbread, crudités, or a spoon — honestly, no judgment.
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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)
Can be omittedsmoked paprika
- 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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