Vegetarian No-Cook Hummus
Creamy, garlicky, and impossibly smooth, this hummus comes together entirely in a food processor with no stovetop required. The trick to that silky texture is processing the tahini and lemon juice first — it aerates the mixture before the chickpeas even enter the picture — then blending for a full two to three minutes until every last bit is velvety and pale. A drizzle of olive oil swirled into the final bowl makes it look like something from a restaurant menu, even though the whole thing is weeknight-easy. Chickpeas, tahini, fresh lemon, garlic, and cumin are all naturally plant-based, so there's nothing to swap or substitute here — it just works as written. A finishing touch of smoked paprika and fresh parsley adds color and a gentle smokiness that makes the whole bowl feel a little more special. Serve it with warm pita, raw vegetables, or a spoon — honestly, no judgment.
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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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