Hazelnut Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor — no stove, no fuss, no waiting. The trick to getting that silky-smooth 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 something genuinely luxurious. A drizzle of good olive oil pooled in the center and a dusting of smoked paprika make it look like something you'd order at a restaurant, even though it took almost no effort. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to know what's actually safe. Every ingredient here — chickpeas, tahini, lemon, garlic, cumin, olive oil — is straightforward and easy to source and verify on its own. Serve it as a dip with warm pita or raw vegetables, spread it thick on a sandwich, or use it as a base for a grain bowl. Once you've made it at home, it's genuinely hard to go back to the container.
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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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