Low Iodine Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth hummus is the kind of dip that disappears fast no matter who's at the table. For anyone navigating low-iodine eating, store-bought versions can be a minefield of additives and iodized salt — making a homemade batch the smartest move. This recipe keeps things clean and straightforward: chickpeas, tahini, fresh lemon juice, garlic, non-iodized fine salt, and cumin are all you need to build serious flavor. The technique matters here — processing the tahini and lemon juice first creates that signature pale, whipped base before the chickpeas even enter the picture, and a slow drizzle of ice water at the end gives you that silky, almost pourable consistency. A swirl of extra-virgin olive oil and a dusting of paprika on top make it look like something you'd order at a restaurant. Serve it with raw vegetables, warm flatbread, or honestly just a spoon — it's that good.
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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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