If using canned chickpeas, drain them, reserving the liquid (aquafaba). Rinse briefly if desired. For creamier hummus, pinch and remove loose skins from a few chickpeas with your fingers (optional).

Blend base

In a food processor or high-speed blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, and salt. Pulse until mixture is coarsely combined.

Emulsify

With the processor running, drizzle in the 2 tablespoons olive oil. Add 1–2 tablespoons of reserved chickpea liquid (or cold water) slowly until the hummus reaches a smooth, creamy consistency. Scrape down the sides as needed and taste; adjust salt, lemon, or cumin to preference.

Finish

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for garnishes. Sprinkle smoked paprika and chopped parsley over the surface and drizzle a little additional olive oil (about 1 teaspoon) if desired.

Tomato topping & assembly

Prepare tomato topping

In a small bowl, combine the diced tomatoes, minced red onion, 1 teaspoon olive oil, 1 teaspoon lemon juice, salt, black pepper, and chopped basil or parsley (if using). Stir gently to combine and let sit 5–10 minutes to allow flavors to meld.

Assemble dish

Spoon the tomato-onion mixture over the center of the prepared hummus or arrange it in a ring around the hummus. Drizzle a little extra-virgin olive oil over the topping and hummus, then finish with an extra pinch of smoked paprika and a few parsley leaves for presentation.

Serve

Serve immediately with warm pita, pita chips, fresh vegetable crudités, or crusty bread. Leftover hummus can be stored in an airtight container in the refrigerator for up to 4 days; tomato topping is best consumed within 1 day.