Almond Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no stove required. The technique here is the real secret — blitzing the garlic with lemon juice first, then whipping the tahini before the chickpeas ever hit the bowl, gives you that silky, restaurant-style texture that most homemade versions miss. A splash of reserved chickpea liquid loosens everything to the perfect spreadable consistency without watering down the flavor. Store-bought hummus can be a minefield for anyone avoiding tree nuts, since shared facilities and unexpected add-ins are common on ingredient labels — making a batch from scratch with these simple, whole ingredients is genuinely the safer and tastier move. The finishing drizzle of olive oil pooled in a little well, with a dusting of smoked paprika and fresh parsley, makes it look like you put in way more effort than you actually did. Serve it with warm pita, raw vegetables, or just a spoon — no judgment here.
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained, liquid reserved
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2 tbsp extra-virgin olive oil, plus more for serving
- 2–4 tbsp reserved chickpea liquid or cold water, as needed
For serving
- ¼ tsp smoked paprika (optional)
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the garlic and lemon juice to the bowl of a food processor and pulse 5–6 times until the garlic is finely minced.
- 2
Add the tahini, cumin, and salt. Process for about 1 minute, until the mixture is thick and slightly pale.
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