High Fructose Corn Syrup Free No-Cook Hummus
Creamy, bright, and deeply savory, this hummus comes together entirely in a food processor with a short list of whole, recognizable ingredients — no mystery additives, no sweeteners hiding in the fine print. Store-bought versions are a surprisingly common source of unwanted sweeteners, with high fructose corn syrup occasionally sneaking into flavored or budget tubs, so making your own is the cleanest way to know exactly what you're eating. The technique here is genuinely clever: blitzing the garlic with lemon juice first, then whipping the tahini before the chickpeas ever hit the bowl, builds a silky, pale base that rivals anything you'd find at a restaurant. Reserved chickpea liquid is the secret weapon — added gradually, it loosens the texture into something impossibly smooth without diluting the flavor. A finishing drizzle of good olive oil and a dusting of smoked paprika turns a simple dip into something you'd genuinely be proud to set out for guests. Serve it with warm pita, raw vegetables, or a spoon — honestly, no judgment.
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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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