Hummus Recipe

Rinse and peel

Drain the canned chickpeas and rinse under cold water. For an extra-silky hummus, rub the chickpeas gently between your fingers or between two clean kitchen towels to loosen and remove a few of the skins; this step is optional but improves texture.

Reserve 1 tablespoon of the drained chickpea liquid (aquafaba). Set both chickpeas and reserved liquid aside.

Combine tahini and lemon

In a food processor, add the tahini and fresh lemon juice. Process for 30 seconds to 1 minute until it becomes smooth and slightly whipped; this helps prevent tahini from seizing and yields a creamier hummus.

Add garlic, cumin, and salt

Add the peeled garlic cloves, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Pulse a few times to incorporate and break down the garlic.

Add chickpeas and blend

Add the drained chickpeas to the food processor. Start processing on low and gradually increase speed. Scrape down the sides as needed. Process until the mixture is thick and pasty, 1 to 2 minutes.

Emulsify with olive oil and aquafaba

With the processor running, slowly drizzle in the 2 tablespoons of extra-virgin olive oil and the reserved 1 tablespoon of aquafaba (or water). If the hummus is still too thick, add extra aquafaba/water 1 teaspoon at a time until you reach the desired creamy consistency.

Taste and adjust seasoning. If it needs more brightness, add more lemon juice 1 teaspoon at a time. If it needs more salt, add 1/4 teaspoon increments. Process briefly after each adjustment to incorporate.

For an ultra-smooth hummus, continue processing for an additional 2 to 3 minutes, stopping to scrape the bowl as needed.

Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle about 1/2 to 1 tablespoon extra-virgin olive oil over the top. Sprinkle the paprika (or smoked paprika), chopped parsley, and toasted pine nuts as desired.

Serve immediately with pita, fresh vegetables, or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.