Hummus Recipe

Prep chickpeas

If using canned chickpeas, drain and reserve 2 tablespoons of the liquid (aquafaba). For extra-silky hummus, optionally peel a few chickpeas by pinching—this is optional but improves texture.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice. Process 30–45 seconds until the mixture lightens and becomes creamy. Scrape down the sides.

Add garlic and seasonings

Add the garlic cloves, ground cumin, kosher salt, and black pepper to the tahini-lemon mixture. Pulse 10–15 seconds until garlic is coarsely incorporated.

Add chickpeas

Add the drained chickpeas and 2 tablespoons reserved aquafaba (or additional water) to the processor. Process for 1 minute. Scrape down the sides and process again for 30–60 seconds until thick and mostly smooth.

Adjust texture

With the processor running, stream in 2 tablespoons cold water and 2 tablespoons olive oil. Continue processing until you reach a silky, scoopable consistency, about 30–60 seconds more. If needed, add an additional tablespoon of water at a time.

Taste and finish

Taste and adjust seasoning with more salt, lemon juice, or cumin as desired. Transfer hummus to a serving bowl, create a shallow well in the center, drizzle 1 tablespoon olive oil over the top, and sprinkle with smoked paprika.

Preheat a grill, grill pan, or skillet over medium-high heat. Brush both sides of each naan lightly with olive oil or melted butter and sprinkle with coarse sea salt if using.

Place naan on the hot surface and grill 1–2 minutes per side, until warmed through and charred in spots. Remove and brush with a little more oil or butter and sprinkle with chopped parsley if desired. Keep warm.

Wash and prepare the vegetables: slice cucumber into sticks or rounds, halve cherry tomatoes, cut carrots into sticks, and thinly slice radishes. Arrange attractively on a platter with pickled peppers or olives in a small bowl.

To serve: Spoon hummus into a shallow serving dish, create the olive oil well and paprika garnish, place grilled naan on the side, and arrange the prepared vegetables around the hummus for dipping.