Cinnamon Free No-Cook Hummus
Creamy, garlicky, and deeply satisfying, this no-cook hummus comes together in a food processor with just a handful of pantry staples. The technique of blending the garlic with lemon juice first, then whipping the tahini before adding the chickpeas, is what gives it that ultra-smooth, restaurant-quality texture. A splash of reserved chickpea liquid loosens everything to a perfectly spreadable consistency that holds a beautiful swirl. For anyone avoiding cinnamon, store-bought hummus and spice blends can be surprisingly tricky — warm spice mixes sometimes sneak in where you least expect them. Here, every ingredient is straightforward and easy to verify: cumin, salt, lemon, tahini, olive oil, and chickpeas, with no hidden blends or mystery seasonings. A finish of smoked paprika and fresh parsley keeps the garnish bold and aromatic without any of the spices you're steering clear of. It's the kind of dip that disappears fast, whether you're serving it with pita, fresh vegetables, or just a spoon.
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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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