Wheat Free Classic Hummus (Smooth Style)
Creamy, dreamy, and endlessly scoopable, this homemade hummus is the kind of dip that makes store-bought versions feel like a distant memory. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just wholesome, straightforward pantry staples doing exactly what they're supposed to do. The real secret is in the technique: processing the tahini and lemon juice first builds a pale, fluffy base before the chickpeas even enter the picture, and a slow drizzle of ice water at the end takes the texture from good to genuinely silky. Ground cumin adds a subtle warmth that keeps things interesting without overpowering the nutty tahini or bright citrus. Finished with a generous pour of olive oil pooling in that signature swirled well, a dusting of smoked paprika, and a scatter of fresh parsley, it looks as impressive as it tastes. Serve it with crudités, warm pita (for those who can have it), or just a spoon — 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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