Black Pepper Free Classic Hummus (Smooth Style)
Creamy, cloud-like hummus is one of those dips that instantly elevates any table, and this smooth-style version absolutely delivers. Chickpeas, tahini, fresh lemon juice, and a touch of cumin come together in a way that feels both simple and deeply satisfying. For anyone avoiding black pepper, store-bought hummus can be a frustrating guessing game — many brands sneak it in as a background seasoning, making label-reading a chore. This recipe keeps things clean and flavorful without it, leaning on cumin and bright lemon to do all the heavy lifting. The technique of processing the tahini and lemon juice first before adding the chickpeas is the real secret to that silky, restaurant-worthy texture. A drizzle of good olive oil and a dusting of smoked paprika in the center make it look as impressive as it tastes. Scoop it up with warm pita, pile it onto a grain bowl, or just go in with a spoon — no judgment here.
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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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