Celery Free Classic Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.8

(24)

Creamy, garlicky, and deeply satisfying, this homemade hummus is the kind of dip that makes store-bought versions feel like a distant memory. The technique here is what sets it apart — blitzing the garlic with lemon juice first, then whipping the tahini until pale and thick before the chickpeas ever hit the bowl. That extra processing time, plus a splash of reserved chickpea liquid, is the secret to a texture that's genuinely silky rather than grainy or dense. Ground cumin adds a warm, earthy undercurrent that ties everything together without overpowering the bright lemon and nutty sesame. A finishing drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn the bowl into something you'd proudly set out at any gathering. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in. Scoop it up with warm pita, pile it under roasted vegetables, or just eat it straight off the spoon — no judgment.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained, liquid reserved separately
½ cup well-stirred tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
¾ tsp fine salt, plus more to taste
½ tsp ground cumin
3–5 tbsp reserved chickpea liquid or cold 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 lemon juice to the bowl of a food processor and process for about 15 seconds, until the garlic is finely minced. Let the mixture sit for 5 minutes — this mellows the raw garlic bite.
2
Add the tahini and salt to the processor and process for 1 minute, until the mixture is thick and pale.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!