Hummus & Pimento Cheese Spread Recipe

Prep

If using canned chickpeas, drain and reserve the liquid (aquafaba). Optional: peel a few chickpeas by pinching them out of their skins for an extra-smooth hummus.

In a food processor, combine chickpeas, tahini, lemon juice, grated garlic, ground cumin and salt. Pulse to combine.

With the processor running, stream in 2 tablespoons olive oil and 2 tablespoons reserved chickpea liquid or water. Continue processing until very smooth, stopping to scrape down the bowl as needed. Add up to 1–2 additional tablespoons of liquid if needed to reach a creamy, spreadable consistency.

Taste and adjust: add up to 0.5 teaspoon more salt or extra lemon juice to brighten. Transfer to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Finish hummus by drizzling 1 tablespoon olive oil into the well and sprinkling smoked paprika over the top. Set aside at room temperature cover lightly while you prepare the pimento cheese.

In a medium bowl, combine softened cream cheese and mayonnaise. Use a fork or spatula to smooth until uniform and creamy.

Add grated sharp cheddar, finely chopped roasted red pimentos, dijon mustard, hot sauce, smoked paprika, black pepper, and kosher salt.

Stir thoroughly until the mixture is well combined but still slightly textured (adjust creaminess with an extra teaspoon or two of mayonnaise if desired). Taste and adjust seasoning with additional salt, hot sauce, or paprika as preferred.

If desired for a spreadable but slightly firmer texture, chill the pimento cheese for 10–15 minutes to meld flavors and firm up slightly before serving.

Warm pita: heat pita wedges briefly in a 350°F (175°C) oven for 5–7 minutes or wrap in foil and warm for 8–10 minutes. Alternatively, lightly toast in a skillet until warm and pliable.

Arrange hummus and pimento cheese in separate shallow bowls or on a shared platter. Garnish hummus with additional olive oil and a sprinkle of smoked paprika; garnish pimento cheese with a pinch of chopped parsley or chives, if using.

Arrange warm pita wedges and seasonal vegetable sticks/rounds around the spreads. Provide small spreading knives or spoons for guests to serve themselves.

Serve immediately at room temperature. Leftovers: store hummus and pimento cheese in separate airtight containers in the refrigerator for up to 4 days. Bring hummus to room temperature before serving for best texture.