Pistachio Free Classic Hummus (Smooth Style)
Creamy, dreamy, and made entirely from scratch, this smooth hummus is the kind of dip that makes store-bought versions feel like a distant memory. Chickpeas, tahini, fresh lemon juice, garlic, and a pinch of cumin come together in a food processor to create something genuinely silky — no shortcuts, no mystery ingredients. The real trick is the ice water, added gradually while the machine runs, which transforms the mixture from thick and dense into something light and almost cloud-like. A slow drizzle of olive oil pooled in the center, a dusting of smoked paprika, and a scatter of fresh parsley make it look as good as it tastes. For anyone navigating tree nut allergies or sensitivities, this recipe is a relief — every single ingredient is straightforward and easy to verify, with no hidden blends or processed seasonings to second-guess. Serve it with warm pita, raw vegetables, or honestly just a spoon.
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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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