Pescatarian No-Cook Hummus
Creamy, garlicky, and impossibly smooth, this hummus comes together entirely in a food processor with no stove required — just a handful of pantry staples and a few minutes of blending. The trick to that silky, restaurant-style texture is processing the tahini and lemon juice first, then letting the chickpeas blend long enough that every last bit breaks down into something luxuriously spreadable. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like you put in way more effort than you actually did. Since every ingredient here is naturally plant-based, there's nothing to swap or second-guess — it just works, straight from the recipe as written. It's the kind of dip that disappears fast at a gathering, but it's also perfectly satisfying as a quick weeknight snack with warm pita or fresh vegetables. The reserved chickpea liquid is the quiet hero, loosening the blend to exactly the right consistency without watering down the flavor.
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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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