Walnut Free No-Cook Hummus
Creamy, bright, and endlessly scoopable, this hummus comes together entirely in a food processor with no stove required. Tahini, fresh lemon juice, and a touch of cumin do the heavy lifting, while a drizzle of good olive oil and a swirl of smoked paprika make it look like something you'd pay too much for at a restaurant. The real trick here is processing the tahini and lemon juice first until pale and fluffy before the chickpeas ever hit the bowl — that extra step is what gives you that impossibly smooth, restaurant-style texture at home. A splash of reserved chickpea liquid loosens everything to exactly the right spreadable consistency without watering down the flavor. Store-bought dips can be a minefield of unexpected add-ins, but every ingredient here is straightforward and easy to verify. Whether you're serving it as a party dip, a sandwich spread, or just an excuse to eat pita for dinner, 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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