Celery Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor — no stove, no fuss, no waiting. Tahini and fresh lemon juice get blended first, which is the kind of small step that makes a genuinely silky result rather than a grainy one. Chickpea liquid is the secret weapon here, letting you dial in exactly the consistency you want without thinning out the flavor. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in. A finishing drizzle of good olive oil and a dusting of smoked paprika turn a simple bowl into something that looks like it came from a restaurant. Serve it with warm pita, raw veggies, or just a spoon — honestly, no judgment.
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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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