Ginger Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor — no stove, no heat, no fuss. The trick to getting that silky-smooth texture is processing the tahini and lemon juice first, then letting the chickpeas blend long enough that every last bit disappears into a pale, velvety dip. A splash of reserved chickpea liquid loosens everything to just the right consistency, and a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. For anyone navigating a sensitivity to ginger, store-bought dips and restaurant versions can be a gamble — spice blends and "natural flavors" on ingredient labels aren't always transparent. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into the bowl. Finish it with a dusting of smoked paprika and a scatter of fresh parsley, and you've got a stunning, crowd-pleasing spread that's as clean and simple as it gets.
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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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