Fructose Free No-Cook Hummus
Creamy, garlicky, and deeply satisfying, this blended dip comes together entirely in a food processor without a single burner turned on. The base is simple — chickpeas, tahini, lemon juice, a touch of cumin, and good olive oil — and every ingredient earns its place in the bowl. For anyone managing fructose sensitivity, hummus can be a tricky category since many store-bought versions sneak in additives, garlic powders, or other ingredients that complicate things fast. Here, you control exactly what goes in, and the short, clean ingredient list makes that easy. The technique of processing the tahini and lemon juice first before adding the chickpeas is what gives this hummus its unusually silky, pale texture — no graininess, no shortcuts. A drizzle of olive oil pooled in the center and a dusting of smoked paprika turn a humble dip into something that genuinely looks beautiful on a table. Serve it with whatever dippers work for your needs and watch it disappear.
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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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