Celery Free Classic Hummus (Smooth Style)
Creamy, dreamy, and endlessly scoopable, this from-scratch hummus puts every store-bought tub to shame. The secret is in the technique — whipping the tahini and lemon juice together first creates an ultra-smooth, pale base before the chickpeas even enter the picture. A drizzle of ice water added at the end loosens everything into that perfectly silky, slow-ribbon consistency you want. Ground cumin adds a warm, earthy depth without overpowering the bright lemon and nutty tahini. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just clean, simple pantry staples. Finished with a swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as impressive as it tastes. Serve it with warm pita, crunchy vegetables, or honestly just a spoon.
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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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