Hummus Recipe

Rinse and peel (optional)

Drain the canned chickpeas and reserve the liquid. For extra-silky hummus, optionally peel skins off a handful of chickpeas by pinching each between thumb and forefinger; otherwise proceed with skins on.

If using whole garlic cloves and you want milder garlic flavor, smash the cloves lightly and remove the green germ if present.

Combine tahini and lemon

In a food processor or high-speed blender, add the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture lightens in color and becomes slightly whipped—this step helps create a creamy emulsion.

Add garlic and seasonings

Add the peeled garlic cloves, kosher salt, ground cumin, and ground black pepper to the whipped tahini-lemon mixture. Pulse 5–10 times to incorporate and to mellow the raw garlic slightly.

Add chickpeas gradually

Add the drained chickpeas to the processor and pulse a few times to break them up. Then run the processor continuously for 45–90 seconds until mixture is thick and somewhat smooth.

Adjust texture

With the processor running on low, drizzle in 2 tablespoons extra-virgin olive oil and 2–3 tablespoons cold water or reserved chickpea liquid, 1 tablespoon at a time, until the hummus reaches a creamy, spreadable consistency. You may need 2–4 tablespoons of liquid depending on desired thickness.

Taste and adjust seasoning. If the hummus tastes flat, add up to 1 additional tablespoon lemon juice and adjust salt by 1/4 teaspoon increments. If too tangy, add a dash more olive oil or 1 tablespoon tahini.

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

Drizzle the remaining 1 tablespoon extra-virgin olive oil into the well, sprinkle paprika over the top, and scatter chopped fresh parsley if using.

Serve immediately with pita, vegetables, or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and stir before serving if chilled.