BHA & BHT Free No-Cook Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.8

(11)

Store-bought hummus is one of those sneaky products that often contains synthetic preservatives like BHA and BHT to extend shelf life — which means a quick dip can become a frustrating label-reading exercise. Making it from scratch completely sidesteps that problem, and the results are genuinely better than anything from a tub. This version blends chickpeas, tahini, fresh lemon juice, garlic, and a drizzle of extra-virgin olive oil into something silky, bright, and deeply savory. The trick of processing the tahini and lemon juice first — before the chickpeas even go in — builds a light, almost whipped base that gives the finished dip its irresistibly smooth texture. A splash of reserved chickpea liquid loosens everything to just the right spreadable consistency without diluting the flavor. Finished with a swirl of olive oil and a dusting of smoked paprika, it looks as good as it tastes. Every single ingredient is whole and recognizable, so you know exactly what you're eating.

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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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