Breastfeeding Friendly No-Cook Hummus
Creamy, garlicky, and endlessly scoopable, this hummus comes together in a food processor without any cooking — which means less time in the kitchen and more time doing everything else on your plate. Chickpeas are a fantastic plant-based source of protein and folate, both of which matter a lot when you're nursing and your body is working overtime. Tahini brings in healthy fats and a subtle nuttiness, while fresh lemon juice keeps the whole thing bright and balanced. The trick of processing the tahini before adding the chickpeas — and using reserved chickpea liquid to loosen the texture — is what gives this hummus that ultra-smooth, restaurant-quality finish. A drizzle of good olive oil and a dusting of smoked paprika at the end makes it look as impressive as it tastes. Keep a batch in the fridge and you've got a quick, nourishing snack ready to go whenever hunger hits between feeds.
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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)
Can be omittedfresh parsley
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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