Hummus Recipe

Prep chickpeas (optional for extra creaminess)

If you want an ultra-smooth hummus, place the drained chickpeas in a small pot, cover with water, bring to a gentle simmer for 10 minutes, then drain and cool slightly. Reserve 2 tablespoons of the cooking liquid (or use the reserved canned liquid). This step is optional but yields creamier texture.

In a food processor, combine the tahini and lemon juice. Process for 30–45 seconds until the mixture becomes pale and slightly whipped. Scrape down the bowl.

Add the garlic, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Process 15–20 seconds more to incorporate and soften the raw garlic flavor.

Add half of the chickpeas (1 cup) to the food processor and process for 30 seconds. Scrape down the sides. Add the remaining chickpeas and process 30–60 seconds until thick and fairly smooth.

While the processor is running on low, drizzle in 3 tablespoons of olive oil, then add 2 tablespoons of reserved chickpea liquid or cold water, one tablespoon at a time, processing 15–20 seconds between additions, until the hummus reaches a creamy, spreadable consistency. Stop and scrape as needed.

Taste and adjust seasoning: add more salt, lemon juice (in 1 teaspoon increments), or water/chickpea liquid to reach the desired balance and texture. If too thick, add up to 2 more tablespoons of water; if too thin, process a bit longer.

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

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle with smoked paprika and chopped parsley for garnish.

Serve immediately with warm pita bread (4 pieces). If not serving right away, refrigerate in an airtight container for up to 4 days; allow to come to room temperature for 20 minutes and stir before serving.