Coconut Free No-Cook Hummus
Creamy, garlicky, and impossibly smooth, this hummus comes together entirely in a food processor with no stovetop required. The trick to that silky texture is processing the tahini and lemon juice first, then letting the chickpeas blend for a full two to three minutes until every last bit disappears into the mix. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant — but you made it in your own kitchen. Store-bought hummus can be a minefield of unexpected additives, but every ingredient here is straightforward and easy to verify, which is a genuine relief when you're navigating a coconut-free lifestyle. The reserved chickpea liquid is the secret weapon for dialing in that perfect spreadable consistency without reaching for anything exotic or hard to source. Serve it as a dip, a sandwich spread, or the base of a grain bowl — it's endlessly versatile and genuinely hard to stop eating.
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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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