Fructose Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that disappears fast no matter what you set it next to. For anyone managing fructose sensitivity, store-bought versions can be a minefield of added sweeteners, high-fructose ingredients, and mystery preservatives — making homemade the far smarter move. Every ingredient here is straightforward and naturally low in free fructose, from the chickpeas and tahini to the fresh lemon juice and cumin. The technique matters too: processing the tahini and lemon juice first before adding the chickpeas is what gives this hummus that ultra-pale, almost whipped texture that most versions never quite achieve. A few tablespoons of ice water drizzled in at the end loosens everything into something silky and light rather than dense and pasty. Finished with a swirl of good olive oil and a dusting of paprika, it looks like something you'd order at a restaurant — but you made it yourself, and you know exactly what's in it.
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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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