Paraben 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 clean, recognizable ingredients. Parabens are synthetic preservatives that sneak into far more products than most people realize, including many packaged dips and spreads where they extend shelf life at the cost of ingredient transparency. Making hummus from scratch sidesteps all of that, because every single component here — chickpeas, tahini, fresh lemon juice, garlic, cumin, olive oil — is exactly what it says it is. The technique of processing the tahini before adding the chickpeas is the real secret to that silky, restaurant-quality texture, and using reserved chickpea liquid instead of water keeps the flavor deep and cohesive. A drizzle of good olive oil and a dusting of smoked paprika at the end turn a simple bowl into something genuinely beautiful. Whether you're serving it as a dip, spreading it on a wrap, or eating it straight off a spoon, this is the kind of recipe that makes you wonder why you ever bought the packaged stuff in the first place.
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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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