Macadamia Free No-Cook Hummus
Creamy, tangy, and impossibly smooth, this hummus comes together entirely in a food processor — no stovetop, no soaking, no fuss. The trick to that silky texture is processing the tahini and lemon juice first, then letting the chickpeas blend long enough that every last bit disappears into a pale, cloud-like dip. A splash of reserved chickpea liquid loosens everything to just the right spreadable consistency, and a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. Every ingredient here is straightforward pantry staple territory — chickpeas, tahini, lemon, garlic, cumin — so there's no need to scan labels for unexpected nut additions or worry about cross-contact from specialty ingredients. The smoked paprika and fresh parsley finish are optional, but they add a little color and a gentle smokiness that really elevates the whole bowl. Whether you're scooping it up with pita, spreading it on sandwiches, or using it as a base for a grain bowl, this is the kind of recipe you'll come back to every single week.
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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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