Emulsifier Free No-Cook Hummus
Creamy, bright, and deeply savory, this blender-style hummus comes together with nothing more than a food processor and a handful of pantry staples. Store-bought versions are notorious for sneaking in additives and emulsifying agents to extend shelf life and achieve that ultra-smooth texture — but this recipe gets there the old-fashioned way. The trick is processing the tahini and lemon juice first until they turn thick and pale, then letting the chickpeas blend long enough that every last bit disappears into a silky, swirl-worthy dip. A splash of reserved chickpea liquid loosens everything to exactly the right consistency without any artificial help. Every ingredient here is exactly what it sounds like — chickpeas, tahini, lemon, garlic, olive oil, cumin, and salt — so you know precisely what you're eating. 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, even though it took almost no effort at all. Keep a batch in the fridge and you'll find yourself reaching for it with everything.
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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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