Classic Hummus Recipe

Drain and reserve the liquid: Pour the canned chickpeas into a fine-mesh sieve set over a bowl. Reserve about 2 tablespoons of the canning liquid (aquafaba) to adjust consistency later. Rinse the chickpeas briefly under cold water and drain well.

Optional peel for extra-silky texture: For very smooth hummus, pinch each chickpea between thumb and forefinger to slip off the skins. This takes 10–15 minutes but yields a noticeably creamier final result. Otherwise proceed with skins on.

Blend tahini and lemon

In a food processor, combine the well-stirred tahini and fresh lemon juice. Process for 30–60 seconds until the mixture thickens and lightens in color. Scrape down the sides.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and about half the salt and black pepper to the tahini-lemon mixture. Process 30 seconds more until garlic is broken down and incorporated.

Add chickpeas and oil

Add the drained chickpeas and 2 tablespoons of extra-virgin olive oil to the processor. Process for 1 minute. Scrape down the bowl and continue processing.

With the motor running, drizzle in the reserved aquafaba (or water) 1 tablespoon at a time until the hummus reaches your desired creaminess (about 1–2 tbsp). If the mixture is too thick, add additional aquafaba or water up to 2 tablespoons. Taste and adjust salt, lemon juice, or cumin as needed. Continue to process for 1–2 minutes for a very smooth texture.

Plate: Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Garnish: Drizzle about 1 tablespoon extra-virgin olive oil over the top, sprinkle with paprika and chopped parsley.

Serve: Serve immediately with pita, vegetables, or store covered in the refrigerator for up to 4–5 days. Bring to room temperature and stir before serving.