Oats Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no stovetop required. The trick to getting that silky-smooth texture is processing the tahini and lemon juice first, then letting the chickpeas blend for a full two to three minutes — patience here makes all the difference. A splash of reserved chickpea liquid loosens everything to that perfect, swirl-holding consistency without watering down the flavor. Ground cumin and fresh garlic give it a subtle warmth and bite, while a finishing drizzle of good olive oil and a dusting of smoked paprika make it look like something you'd order at a restaurant. For anyone navigating oat sensitivities, this recipe is naturally in the clear — every ingredient here is straightforward, with no grains or grain-adjacent thickeners hiding anywhere in the list. It's the kind of dip that disappears fast at a party, but honestly it's just as good eaten straight from the bowl with whatever you have on hand for dipping.
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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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