Cashew Free No-Cook Hummus
Creamy, bright, and deeply satisfying, this hummus comes together entirely in a food processor without a single burner turned on. The technique here is what sets it apart — blitzing the garlic with lemon juice first, then whipping the tahini until it turns thick and pale before the chickpeas ever hit the bowl. That extra processing time is the secret to a silky-smooth result that rivals anything you'd find at a restaurant. A drizzle of good olive oil and a dusting of smoked paprika in the center make it look as impressive as it tastes. Store-bought hummus can be a minefield for anyone avoiding tree nuts, since shared facilities and blended dip varieties often introduce unexpected ingredients — making a from-scratch batch like this one the cleanest, most reliable option. Every ingredient here is straightforward and easy to verify, so you can serve it with total confidence. Whether you're scooping it up with warm pita or spreading it across a grain bowl, this is the kind of recipe you'll come back to every single week.
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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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