Mustard 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. Store-bought versions can be a real minefield for anyone avoiding mustard, since condiment-adjacent ingredients and shared production lines make label-reading a chore — making it from scratch is simply the smarter move. The technique here is what sets it apart: whipping the tahini and lemon juice together first creates an airy, pale base before the chickpeas even enter the picture, which is the secret to that silky, restaurant-quality texture. Ice water drizzled in at the end loosens everything just enough so the hummus falls off a spoon in that slow, luxurious ribbon. A swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn a simple bowl into something genuinely beautiful. Every ingredient is straightforward and easy to verify, so you stay in full control of what goes into 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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