Turmeric Free No-Cook Hummus
Creamy, garlicky, and endlessly scoopable, this hummus comes together entirely in a food processor — no stovetop, no oven, no fuss. The secret to its silky texture is processing the tahini and lemon juice first, then blending the chickpeas long enough that every last bit turns impossibly smooth. A drizzle of good olive oil and a swirl of smoked paprika on top make it look like something you'd order at a restaurant, but it's genuinely simple to pull off at home. For anyone avoiding turmeric — whether due to sensitivity, medication interactions, or just personal preference — store-bought hummus can be a minefield, since some brands sneak it in for color or as part of a spice blend. This recipe keeps the seasoning clean and straightforward: cumin, salt, lemon, and garlic do all the heavy lifting, and every ingredient is right there in front of you. No mystery spice blends, no label anxiety. Serve it as a dip with warm pita or fresh vegetables, spread it thick on a sandwich, or use it as a base for a grain bowl — it's one of those recipes that quietly becomes a weekly staple.
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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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