Shellfish Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no stove 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 — no shortcuts. A splash of reserved chickpea liquid loosens everything to that perfect, swirl-holding consistency that store-bought versions rarely nail. Fresh lemon juice and a small clove of garlic keep the flavor lively without being sharp, while ground cumin adds just enough warmth to make it interesting. A drizzle of good olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Every ingredient here is naturally free from shellfish and ocean-derived additives, so there's nothing to second-guess on the label — just clean, wholesome pantry staples. Whether you're spreading it on sandwiches, serving it as a dip, or eating it straight off the spoon, this is the kind of recipe you'll come back to every single week.
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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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