Hummus Recipe

Prep chickpeas (if using canned)

Drain canned chickpeas and reserve 2–3 tablespoons of the liquid (aquafaba). Rinse the chickpeas under cold water. For extra-silky hummus, remove skins by gently rubbing chickpeas between your fingers or a clean towel and discard loosened skins.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture lightens in color and becomes slightly fluffy; this step helps prevent bitterness and yields creamier hummus.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, kosher salt, and ground black pepper to the tahini-lemon mixture. Process for 20–30 seconds, scraping down the bowl as needed to fully incorporate the garlic and spices.

Incorporate chickpeas

Add half of the chickpeas to the food processor and process for 60 seconds. Scrape down the sides, then add the remaining chickpeas and the 3 tablespoons of ice water (or reserved aquafaba if you prefer). Process until smooth, about 60–90 seconds. If the mixture is too thick or grainy, add additional cold water or reserved aquafaba 1 tablespoon at a time until you reach your desired creamy consistency.

Add olive oil and adjust seasoning

With the food processor running, drizzle in 3 tablespoons of extra-virgin olive oil through the feed tube to emulsify and further smooth the hummus. Taste and adjust salt, lemon, or cumin as needed.

Serve and garnish

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a small well in the center. Drizzle 1 tablespoon of extra-virgin olive oil over the top, sprinkle smoked paprika, and scatter chopped parsley if using. Keep warm at room temperature or refrigerate until service. Hummus will thicken slightly when chilled; stir in a teaspoon of water or olive oil before serving if needed.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Separate pita rounds into layers if they are pocket-style, then cut each round into 6–8 wedges. Place wedges in a large bowl.

Toss the pita wedges with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and the optional sumac or za'atar until evenly coated.

Arrange the wedges in a single layer on the prepared baking sheet, making sure pieces do not overlap to ensure even crisping.

Bake for 8–12 minutes, turning once halfway through, until chips are golden and crisp. Watch closely near the end so they don't burn.

Remove from the oven and let cool on the sheet for 5 minutes; they will crisp further as they cool. Serve alongside hummus.