Thick, Bright-Lemon Hummus (No Tahini, Vitamix)
Judah Newman·5 min·Makes about 2 cups (4–6 servings)A dense, glossy, spreadable hummus built for high-power blenders and bold lemon flavor—without tahini. Olive oil brings richness and body, while controlled splashes of cold water let you dial in a frosting-like texture that holds ridges. It’s punchy, clean, and great for sandwiches, mezze plates, or as a dip that won’t weep. Make it in minutes and tweak lemon/salt at the end for a perfectly “finished” taste.
- Dip
- No Tahini
- Quick
- Vegan
- Gluten-Free
Ingredients
- •1 (15 oz / 425 g) can chickpeas, drained and rinsed
- •3 tbsp (45 ml) lemon juice, plus more to taste
- •2 tbsp (30 ml) cold water, plus more as needed
- •3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp optional for extra richness
- •3/4 tsp kosher salt (or about 1/2 tsp fine/table salt), plus more to taste
- •Optional: 1/2 tsp ground cumin and/or 1/2 tsp smoked paprika
- •Optional: 1 pinch finely grated lemon zest (avoid white pith)
Instructions
Blend
Add the chickpeas, 3 tbsp lemon juice, 2 tbsp cold water, 3 tbsp olive oil, and salt to a high-power blender (Vitamix). Start on low, then ramp to high.
Blend until the mixture looks dense and glossy and holds ridges when you stop the blender, about 60–90 seconds total. Scrape down once as needed.
Adjust texture (keep it thick)
If the blades are “cavitating” (spinning without grabbing) or it’s too stiff to move cleanly, add cold water 1 tsp at a time, blending 5–10 seconds between additions, until it becomes smooth and spreadable.
For extra plushness without thinning, blend in 1 more tbsp olive oil.
Season
Taste and adjust: add lemon juice 1 tsp at a time until it pops; add salt in pinches until it tastes “finished.” If using cumin/smoked paprika and/or lemon zest, blend briefly to combine.
Target texture: Drag a spoon through the hummus—it should leave a clean trench that slowly relaxes, like soft frosting (not batter).