Walnut 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 gamble when you're navigating nut-related concerns, since shared production lines are common and labels aren't always clear. Making it from scratch with these straightforward pantry staples means you know exactly what's in the bowl. It's equally at home as a party appetizer, a weeknight snack, or a spread for sandwiches and wraps — basically, once you make it yourself, going back to the tub feels like a downgrade.
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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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