Turkey 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 base is beautifully simple — chickpeas, tahini, fresh lemon juice, and a touch of cumin — yet the technique is what elevates it to something genuinely silky and smooth. Letting the garlic sit in the lemon juice for a few minutes before blending is a small step that makes a big difference, taming that sharp raw bite into something mellow and rounded. Processing the tahini on its own first builds a thick, pale base that gives the finished hummus its signature creaminess, and drizzling in the reserved chickpea liquid while the machine runs gets you that ultra-smooth, spoonable texture. A swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley on top turn a simple bowl into something that looks genuinely impressive on the table. Every ingredient here is naturally plant-based and poultry-free, so there's nothing to second-guess — just wholesome, crowd-pleasing food you can feel good about serving.

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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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