Black Pepper Free No-Cook Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.8

(11)

Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor — no stovetop, no fuss. The technique of blending the garlic with lemon juice first is a small step that makes a big difference, mellowing the raw bite and building a cleaner, more balanced flavor from the start. Tahini and a splash of reserved chickpea liquid give the final texture that silky, restaurant-style smoothness that's hard to achieve without a little know-how. For anyone avoiding black pepper, store-bought hummus can be a minefield — it sneaks into so many commercial blends, often listed vaguely under "spices." Here, every ingredient is clearly accounted for: cumin carries the warm, earthy depth that makes hummus taste complete, with no hidden heat from pepper at all. A drizzle of good olive oil and a dusting of smoked paprika at the end make it look as good as it tastes. Serve it with warm pita, fresh vegetables, or just a spoon — honestly, no judgment.

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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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