Seed Oil 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 commercial hummus relies on soybean or canola oil to cut costs, which means it's almost impossible to find a tub on the shelf that skips those refined oils entirely. Here, every drop of fat comes from tahini and a generous finish of extra-virgin olive oil — exactly the way it should be. The technique matters too: processing the tahini before the chickpeas go in builds a thick, pale base that gives the final result that ultra-smooth, restaurant-style texture. A splash of reserved chickpea liquid loosens everything just enough without diluting the flavor. Finished with smoked paprika and fresh parsley, it's as beautiful to look at as it is to eat straight off a warm piece of bread.

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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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