Homemade Hummus Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and reserve 2–4 tablespoons of the canning liquid (aquafaba). Rinse the chickpeas under cold water and drain well. For very silky hummus, optionally peel skins by gently pinching each chickpea between fingers (about 10–15 minutes) or blanch briefly in boiling water and slip off 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 somewhat fluffy—this step helps avoid bitter tahini and creates a creamier texture.

Add garlic and seasonings

Add the garlic clove, ground cumin, and kosher salt to the tahini-lemon mixture. Process for another 15–20 seconds until garlic is roughly incorporated.

Add chickpeas and begin processing

Add the cooked chickpeas to the processor. With the motor running, drizzle in 2 tablespoons olive oil and 1–2 tablespoons cold water or aquafaba to help the mixture move. Process for 1–2 minutes, stopping to scrape down the bowl as needed, until the hummus is thick and fairly smooth.

Adjust texture and seasoning

If the hummus is still too thick or grainy, add additional cold water or aquafaba, 1 tablespoon at a time, and process until you reach a creamy texture (total 2–4 tablespoons). Taste and adjust salt, lemon juice, or cumin to preference. If you like a silkier hummus, process an additional 1–2 minutes.

Finish and plate

Spoon the hummus into a shallow serving bowl, use the back of the spoon to create a shallow well in the center. Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle smoked paprika and chopped parsley for garnish.

Prepare the olive mixture: Roughly chop the pitted Kalamata olives and combine them in a small bowl with lemon zest, chopped fresh oregano (if using), and a pinch of black pepper. Mix to combine.

Fold olives into hummus: After making the Traditional Hummus base (complete directions above), remove about 1/4 cup of hummus and set aside if you prefer a marbled look. Add the chopped Kalamata olive mixture to the remaining hummus in the processor and pulse 3–6 times until distributed but still slightly chunky (do not over-process or the olive oil will thin the hummus excessively).

Assemble variation: Spoon the olive-studded hummus into a serving bowl. If you reserved plain hummus, dot the plain hummus on top or swirl gently to create contrast. Drizzle with a little extra olive oil and garnish with a few whole or halved Kalamata olives and a sprinkle of lemon zest and chopped oregano.

Serve at room temperature with toasted pita wedges, fresh vegetables, or flatbread. Leftover hummus keeps in an airtight container in the refrigerator for up to 5 days; bring to room temperature and stir before serving. If hummus firms up, stir in a teaspoon of olive oil or a splash of water to loosen.