Rice Free No-Cook Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.8

(11)

Creamy, bright, and endlessly versatile, this blended chickpea dip comes together entirely in a food processor with no stove, no oven, and absolutely no grains involved. The technique here is what sets it apart — starting with garlic and lemon juice before adding the tahini creates a base that turns genuinely silky and pale before the chickpeas even enter the picture. Processing for a full two to three minutes (not the thirty seconds most people give it) is the secret to that ultra-smooth, restaurant-style texture. A drizzle of good olive oil and a dusting of smoked paprika in the finishing swirl make it look as impressive as it tastes. Since every ingredient is naturally grain-free, there's no need to audit labels or swap anything out — chickpeas, tahini, lemon, cumin, and olive oil are doing all the heavy lifting. Serve it as a dip with vegetables or flatbread, spread it on a wrap, or use it as a base for a grain-free bowl — it holds a beautiful swirl and stays creamy for days in the fridge.

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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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