Mustard Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no heat required — just a handful of pantry staples and a few minutes of blending. The technique here is what sets it apart: processing the tahini and lemon juice first creates a whipped, almost fluffy base before the chickpeas ever hit the bowl, resulting in that silky-smooth texture you'd expect from a good restaurant version. Store-bought dips can be a minefield of hidden condiments and flavor additives, but every ingredient in this recipe is straightforward and easy to verify, making it a genuinely stress-free option. Cumin and fresh lemon do the heavy lifting on flavor, while a drizzle of good olive oil and a dusting of smoked paprika finish things off beautifully. It's the kind of recipe that looks impressive on a mezze spread but honestly requires almost no effort to pull off. Serve it with warm pita, raw vegetables, or just a spoon — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!