Carrageenan Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that makes a whole spread feel effortless. Store-bought versions are a minefield for anyone avoiding carrageenan, since that thickener quietly shows up in packaged dips and dairy-adjacent products to extend shelf life — making homemade the obvious move. Every ingredient here is straightforward and whole: chickpeas, tahini, lemon, garlic, cumin, and a splash of ice water to coax everything into that silky, pourable consistency. The trick of processing the tahini and lemon juice first — before the chickpeas even enter the picture — is what gives this hummus its unusually light, pale, almost whipped texture. A slow drizzle of ice water at the end lets you dial in exactly the right body, thick enough to hold a well of olive oil but smooth enough to scoop cleanly. Finished with a dusting of smoked paprika and fresh parsley, it looks like something you'd order at a restaurant. Once you've made it this way, going back to the tub from the refrigerated aisle is genuinely hard to justify.
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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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