Candida Diet Friendly Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth hummus is the kind of dip that makes a plate of raw vegetables feel like a genuine treat. Every ingredient here — chickpeas, tahini, lemon juice, garlic, cumin, and olive oil — is straightforward and free from the sugars, vinegars, and additives that can make store-bought versions a problem for anyone managing yeast overgrowth. The technique matters as much as the ingredients: processing the tahini and lemon juice together first builds that signature pale, whipped base before the chickpeas ever hit the bowl, and the slow drizzle of ice water at the end is what takes it from grainy to genuinely silky. Ground cumin adds a warm, earthy depth without leaning on anything fermented or processed. Finished with a generous pour of extra-virgin olive oil and a dusting of paprika, it looks like something you'd order at a restaurant — but you made it at home, so you know exactly what's in it. Scoop it up with cucumber rounds, celery sticks, or any raw veggie you have on hand for a snack that feels indulgent without working against you.
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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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