Wheat Free No-Cook Hummus
Creamy, tangy, and deeply satisfying, this blender-style hummus comes together without any heat and delivers the kind of smooth, restaurant-quality result that store-bought versions rarely match. Every ingredient here is naturally free of wheat — chickpeas, tahini, lemon juice, garlic, cumin, and olive oil — so there's no need to scrutinize labels or worry about hidden flour-based additives sneaking in. The technique is what makes it special: blitzing the garlic with lemon juice first, then whipping the tahini until pale and thick, builds a base that turns genuinely silky once the chickpeas join the party. A slow drizzle of olive oil at the end gives it that glossy, luxurious finish you'd expect from a good mezze spread. A spoonful of smoked paprika and a scatter of fresh parsley on top make it look like you put in way more effort than you actually did. Serve it as a dip, a sandwich spread, or a base for roasted vegetables — it's endlessly versatile and ready in minutes.
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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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