Turkey Free Blender Hummus
Creamy, garlicky, and deeply satisfying, this blender hummus is the kind of dip that makes a spread of vegetables and pita feel like a genuine occasion. Every ingredient here is naturally plant-based and poultry-free, so there's no need to scan labels or second-guess what's hiding in a store-bought tub. The trick to getting that silky, restaurant-style texture is blending the tahini and lemon juice together first — it creates a pale, whipped base before the chickpeas even enter the picture. Using the reserved chickpea liquid instead of plain water adds a subtle depth that keeps the hummus tasting full and cohesive rather than watered down. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple bowl into something genuinely beautiful. Whether you're serving it as an appetizer, a snack, or the centerpiece of a mezze-style spread, this one is hard to stop eating.
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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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