Lactose Free No-Cook Hummus
Creamy, garlicky, and deeply satisfying, this hummus comes together entirely in a food processor with no stove required. Every ingredient — chickpeas, tahini, fresh lemon juice, olive oil, cumin — is naturally free of dairy, so there's nothing to swap or second-guess. The trick to getting that silky, restaurant-style texture is processing the tahini and lemon juice first until pale and fluffy, then blending the chickpeas for a full two to three minutes so no grainy bits remain. A splash of reserved chickpea liquid loosens everything to that perfect, swirl-holding consistency without any cream or butter needed. Finished with a drizzle of good olive oil and a dusting of smoked paprika, it looks as impressive as anything you'd order out. Serve it as a dip, spread it on sandwiches, or eat it straight off the spoon — no judgment here.
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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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