Hazelnut 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 — whipping the tahini and lemon juice together first creates a pale, fluffy base before the chickpeas even enter the picture, and that extra processing time is what delivers that silky, restaurant-quality texture. A drizzle of good olive oil pooled in the center and a dusting of smoked paprika make it look as impressive as it tastes. Store-bought hummus can be a minefield for anyone avoiding tree nuts, since shared production lines and blended snack facilities make cross-contact a real concern. Making it from scratch with these straightforward pantry ingredients means you know exactly what's in the bowl. It's equally at home as a party appetizer, a weekday snack, or a spread for sandwiches and wraps — and once you've made it this way, the tub from the refrigerated aisle just won't cut it anymore.
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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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