Brazil Nut Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that makes a plate of vegetables or a stack of warm pita feel like a proper meal. The secret to its silky texture is a two-step process — whipping the tahini and lemon juice together first before the chickpeas ever hit the bowl, then streaming in ice water until everything turns impossibly light and airy. Store-bought versions often sneak in preservatives or are processed on shared lines with tree nuts, so making it from scratch gives you full control over every ingredient. Every component here is naturally free from tree nuts, including the notoriously allergenic Brazil nut, so there's no label-reading anxiety involved. A swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn the finished bowl into something that looks as impressive as it tastes. It works as an appetizer, a sandwich spread, or an anytime snack straight from the fridge — and it only gets better after a day or two as the flavors meld together.
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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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