Capsaicin Free Classic Hummus (Smooth Style)
Creamy, dreamy, and endlessly scoopable, this smooth-style hummus is the kind of dip that disappears from the table before anything else does. The technique here is what sets it apart — processing the tahini and lemon juice first creates a pale, whipped base before the chickpeas even enter the picture, and that extra step is the secret to a genuinely silky result. A drizzle of good olive oil pooled in the center and a dusting of sweet or smoked paprika (both are naturally heat-free) make it look like something from a restaurant spread. For anyone avoiding capsaicin, store-bought hummus can be a minefield of hidden chili flakes, harissa swirls, or spiced oil blends — making it at home means you control every single ingredient. The ice water trick keeps things light and airy rather than dense and pasty, and the whole process comes together in a food processor with no cooking required. Serve it with warm pita, raw vegetables, or just a spoon — honestly, 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)
Can be omittedsmoked paprika
- 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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