Emulsifier 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 compromise. Most packaged hummus relies on additives and emulsifiers to achieve that smooth, shelf-stable texture — but here, the creaminess comes entirely from technique and a handful of clean, whole ingredients. The trick is processing the tahini and lemon juice first until thick and pale, then letting the chickpeas and a splash of their own reserved liquid do the rest of the work. That extra few minutes in the food processor is what takes it from grainy to genuinely silky. A swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn the finished bowl into something that looks as impressive as it tastes. It works beautifully as a dip, a spread, or an anchor for a mezze spread — and you'll know exactly what went into every bite.

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!