Seed Oil Free Blender Hummus
Creamy, garlicky, and impossibly smooth, this blender hummus is the kind of dip that makes you wonder why you ever bought the store-bought stuff. Most commercial hummus brands rely on refined seed oils like soybean or canola oil to stretch the recipe and extend shelf life — this one skips all of that entirely. The richness here comes from well-stirred tahini and a generous drizzle of extra-virgin olive oil at the end, which is exactly how it should be. Blending the garlic and lemon juice first is a small but brilliant move that mellows the raw garlic bite and infuses every bit of the dip with bright, citrusy flavor. The reserved chickpea liquid is the secret weapon for getting that ultra-silky, restaurant-style texture without any fillers or additives. Finished with smoked paprika and fresh parsley, it looks as good as it tastes and comes together with almost no effort.
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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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