Turmeric Free Blender Hummus
Creamy, garlicky, and deeply satisfying, this blender hummus comes together with pantry staples and a few smart techniques that make all the difference. Many store-bought versions sneak in additives or spice blends that can be hard to vet, so making it at home gives you full control over every ingredient. Blending the garlic and lemon juice first is a clever move — it mellows the raw garlic bite and infuses the whole base with bright, citrusy flavor before anything else goes in. The tahini gets whipped until thick and pale, which is the secret to that ultra-smooth, almost fluffy texture you want in a great hummus. Reserved chickpea liquid loosens everything just enough to keep it silky without watering down the flavor. A drizzle of good olive oil and a dusting of paprika at the end make it look and taste like something you'd order at a restaurant — no turmeric or mystery spice blends required.
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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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