Hummus Recipe

Prepare brine

Thinly slice the red onion into half-moons. In a small saucepan, combine white wine vinegar, water, sugar, kosher salt, and optional peppercorns. Bring to a gentle simmer just until sugar and salt dissolve, about 2 minutes. Remove from heat.

Place the sliced onions in a heatproof jar or bowl. Pour the hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving. Will keep refrigerated for up to 2 weeks.

Pat the cooked chickpeas dry with paper towels. Heat 2 tbs olive oil in a medium skillet over medium-high heat until shimmering.

Add chickpeas in a single layer. Cook, stirring occasionally, until they blister and become golden and slightly crisp, about 8–10 minutes. Towards the last 2 minutes add smoked paprika, ground cumin, kosher salt, and black pepper; toss to coat and cook another 1–2 minutes.

Remove from heat and transfer to a paper towel–lined plate to drain. These can be made ahead and rewarmed briefly in a hot oven or skillet before serving.

If using canned chickpeas and you have the aquafaba (liquid), reserve 3 tbs for the hummus and drain the rest. For a silkier hummus, optionally peel a handful of chickpeas by gently pinching; this step is optional but improves texture.

In a food processor, combine 2 cups chickpeas, tahini, lemon juice, garlic, 2 tbs olive oil, cumin, kosher salt, and black pepper. Pulse to combine, then run the processor and gradually add the 3 tbs cold water (or aquafaba) until the mixture becomes smooth and creamy. Scrape down the sides as needed. This should take 2–4 minutes depending on your processor. Taste and adjust salt, lemon, or tahini to preference.

If the hummus is too thick, add additional water or olive oil 1 tbs at a time until you reach a spreadable, silky consistency.

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a wide well or swirl pattern in the center.

Drizzle 1–2 tbs extra-virgin olive oil over the top. Scatter the fried chickpea topping over the hummus, then add a spoonful of pickled onions around or on top for brightness.

Finish with chopped parsley, a light sprinkle of flaky sea salt, and optional lemon zest. Serve immediately with pita, crudités, or flatbread.