Low Iodine No-Cook Hummus
Creamy, garlicky, and deeply satisfying, this blender-friendly hummus comes together in minutes without turning on a single burner. For anyone navigating a low-iodine eating plan, store-bought dips can be a minefield of additives, iodized salt, and hard-to-verify ingredients — making a homemade version like this one genuinely worth the five minutes it takes. Every ingredient here is straightforward and easy to verify: chickpeas, tahini, fresh lemon juice, cumin, and non-iodized salt, with good olive oil drizzled on top. The trick to getting that ultra-smooth, restaurant-style texture is processing the tahini and lemon juice first, then letting the chickpeas blend long enough that no grainy bits remain. A splash of reserved chickpea liquid loosens everything to that perfect, swirl-holding consistency without any dairy or mystery thickeners. Finish it with a dusting of smoked paprika and fresh parsley for a little color, and it looks as good as anything you'd order out. Serve it as a dip, spread it on rice cakes, or use it as a base for a grain bowl — it's endlessly versatile and completely on-plan.
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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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