Low Iodine 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 disappears fast no matter who's at the table. The ingredient list is refreshingly straightforward — chickpeas, tahini, lemon juice, garlic, cumin, and salt — which is exactly what makes it such a reliable choice when you're keeping a close eye on what goes into your food. Many store-bought versions sneak in additives or use iodized salt, so blending your own batch puts you fully in control. The trick to getting that ultra-smooth, restaurant-style texture is processing the tahini before the chickpeas go in, then letting the machine run longer than you think necessary while drizzling in the reserved chickpea liquid. That extra time in the food processor is what transforms a grainy paste into something genuinely silky. A finishing drizzle of olive oil and a dusting of smoked paprika make it look as good as it tastes, whether you're serving it as a snack or a starter.

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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.

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