Anti Inflammatory No-Cook Hummus
Creamy, bright, and endlessly versatile, this blended dip is built almost entirely from ingredients that nutrition researchers consistently flag as inflammation-fighters. Chickpeas bring plant-based protein and fiber, tahini adds healthy fats from sesame, and extra-virgin olive oil — drizzled in twice — delivers the kind of polyphenols that make this more than just a snack. Fresh lemon juice and a single garlic clove sharpen the flavor while quietly contributing their own antioxidant benefits. The cumin is a small but meaningful touch, a spice with a long history of use in anti-inflammatory cooking that also gives the hummus its warm, earthy depth. The technique here is what separates a truly silky result from the grainy store-bought stuff — processing the tahini before the chickpeas go in, then running the machine for a full two to three minutes, creates that impossibly smooth texture you usually only find at a good restaurant. A swirl of olive oil and a dusting of smoked paprika at the end make it look as good as it tastes. Serve it with raw vegetables, spread it on whole-grain toast, or just eat it with a spoon — no judgment.
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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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