Eggless No-Cook Hummus
Creamy, garlicky, and deeply satisfying, this hummus comes together entirely in a food processor with no stove, no boiling, and absolutely no eggs anywhere in sight. The technique here is what sets it apart — blending 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. Since every ingredient is naturally plant-based and straightforward, there's no need to scrutinize labels or worry about hidden additives. Serve it as a dip with warm pita, spread it across a sandwich, or use it as a base for 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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