Capsaicin Free No-Cook Hummus
Creamy, tangy, and deeply satisfying, this hummus comes together entirely in a food processor — no stovetop, no soaking, no fuss. The combination of tahini, fresh lemon juice, and a touch of cumin creates a rich, balanced dip that tastes like it came from a good restaurant rather than your kitchen counter. For anyone avoiding capsaicin, store-bought hummus can be a minefield — many brands sneak in chili flakes, harissa, or spiced blends that aren't always obvious on the label. This recipe keeps things clean and flavorful without any heat, relying on garlic, cumin, and lemon to do all the heavy lifting. The trick of processing the tahini and lemon juice first, then blending in chickpea liquid gradually, is what gives this hummus its famously silky, cloud-like texture. The smoked paprika garnish is completely optional, so you stay in full control of what goes into the bowl. Serve it with warm pita, fresh vegetables, or a generous drizzle of olive oil and you have a crowd-pleasing dip that works for nearly any occasion.
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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)
Can be omittedsmoked paprika
- 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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