Mushroom Free Classic Hummus (Smooth Style)
Creamy, garlicky, and deeply satisfying, this smooth-style hummus is the kind of dip that disappears from the table faster than you can set it down. Every ingredient here is straightforward and plant-based — chickpeas, tahini, lemon juice, garlic, and a touch of cumin — so there's absolutely nothing to second-guess if you're avoiding fungi in any form. The trick to that ultra-silky texture is processing the tahini and lemon juice together first until pale and fluffy, then letting the ice water do the final work of loosening everything into a slow, ribbon-like pour. Store-bought versions can hide all kinds of additives, but making it from scratch means you control exactly what goes in the bowl. Finished with a generous drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as good as it tastes. Serve it with warm pita, crunchy vegetables, or just a spoon — honestly, no judgment here.
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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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