Homemade Salt-Free Hummus
Ultra-creamy hummus that leans on roasted garlic and fresh lemon instead of a salty jar version.
Sodium note
No-salt-added chickpeas and roasted garlic replace the sodium found in store-bought tubs.
Ingredients
- 1 (15-ounce) can no-salt-added chickpeas, drained, liquid reserved
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 cloves roasted garlic (or 1 small clove raw garlic)
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, for garnish
Method
- 1
In a food processor, blend tahini and lemon juice for 1 minute until light and creamy.
- 2
Add chickpeas, roasted garlic, olive oil, and cumin, and process until smooth, scraping down the sides as needed.
- 3
With the processor running, drizzle in reserved chickpea liquid a tablespoon at a time until the hummus is silky.
- 4
Taste and adjust with more lemon juice or cumin, then transfer to a bowl.
- 5
Drizzle with olive oil and dust with smoked paprika before serving.
Nutrition (estimated, per serving)
- Calories
- 140
- Protein
- 5g
- Carbs
- 12g
- Fat
- 9g
- Sodium
- 10mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- No tahini on hand? Use unsalted sunflower seed butter for a similar creaminess.
- Swap roasted garlic for roasted red pepper for a sweeter, smoky hummus.
- Use lime juice instead of lemon for a slightly different citrus note.
Tips
- Blending the tahini and lemon first is the trick to ultra-smooth, whipped hummus.
- Roasting the garlic mellows its bite and adds natural sweetness in place of salt.
- Serve with fresh-cut vegetables or baked tortilla chips for dipping.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
