Almond Free Classic Hummus (Smooth Style)
Creamy, cloud-like hummus made entirely from scratch hits differently than anything you'd scoop out of a plastic tub. The trick here is processing the tahini and lemon juice together first — that step alone is what gives the final dip its pale, whipped texture before the chickpeas even enter the picture. Ice water drizzled in at the end loosens everything just enough so the hummus falls off a spoon in that slow, satisfying ribbon that signals it's done right. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward pantry staples doing exactly what they're supposed to do. A swirl of good olive oil and a dusting of smoked paprika in the center turn a simple bowl into something that looks genuinely impressive on a table. Whether you're serving it as a dip, a spread, or a base for a grain bowl, this is the kind of recipe you'll stop buying the store version for entirely.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup well-stirred tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ¾ tsp fine salt, plus more to taste
- ½ tsp ground cumin
- 3–4 tbsp ice 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, finely chopped, for serving (optional)
Instructions
- 1
Add the garlic and salt to the food processor and process until the garlic is finely minced, about 10 seconds. Scrape down the sides.
- 2
Add the tahini and lemon juice and process for 1 minute, until the mixture is thick, pale, and creamy.
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