Cinnamon Free Classic Hummus (Smooth Style)
Creamy, dreamy, and endlessly scoopable, this smooth-style hummus is the kind of dip that makes a whole spread feel effortless. The technique here is what sets it apart — whipping the tahini and lemon juice together first creates a pale, airy base before the chickpeas even enter the picture, and that extra processing time is what delivers that silky, restaurant-quality texture. A splash of ice water drizzled in at the end loosens everything to that perfect slow-ribbon consistency that clings to warm pita without being heavy or gluey. For anyone avoiding cinnamon, store-bought hummus and spice blends can be surprisingly unpredictable, but this recipe keeps things clean and straightforward — cumin is the only spice in the mix, so there's no guesswork. A swirl of good olive oil and a dusting of paprika on top make it look as good as it tastes. Serve it as a centerpiece dip, a sandwich spread, or a base for roasted vegetables — it holds its own in every role.
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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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