Pistachio Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no stovetop required. Tahini, fresh lemon juice, and a touch of cumin do the heavy lifting, giving you that silky, restaurant-style dip without any complicated steps. The trick of processing the garlic and lemon first — then whipping the tahini until it's thick and pale — is what makes the texture so impossibly smooth. Drizzling in olive oil at the end and adjusting the consistency with reserved chickpea liquid takes it from good to genuinely great. Store-bought dips can be a minefield when you're navigating nut-related concerns, since shared facilities and vague labeling make it hard to know exactly what's in the tub. Making it yourself means every ingredient is right in front of you — chickpeas, tahini, lemon, garlic, olive oil — clean and straightforward with nothing hidden. Finish it with a swirl of olive oil and a dusting of smoked paprika, and it's honestly pretty enough to put on the table for company.
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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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