Carrageenan Free No-Cook Hummus
Creamy, garlicky, and impossibly smooth, this hummus comes together entirely in a food processor with a handful of pantry staples — no stovetop, no soaking, no fuss. Store-bought versions are a minefield for anyone avoiding carrageenan, since that thickening agent quietly shows up in commercial dips and spreads to bulk up texture artificially. Here, the silky consistency comes from a smart technique: processing the tahini and lemon juice first until pale and fluffy, then blending in chickpeas for a full two to three minutes until every last bit is velvety smooth. A drizzle of olive oil and a splash of reserved chickpea liquid do all the work that additives would otherwise handle — and the result is genuinely better. The cumin adds a warm, earthy backbone, while fresh lemon juice keeps everything bright and balanced. Finish it with a swirl of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, and it looks like something you'd order at a restaurant. It's the kind of recipe you'll make on a Sunday and find yourself dipping into all week long.
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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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