Dev’s Classic Hummus Recipe

Prep the chickpeas (optional for extra smooth)

For the silkiest hummus, peel a few chickpeas by pinching to remove skins. This step is optional but recommended if you want an extra-smooth texture.

Place the drained and rinsed chickpeas in a food processor. Add the tahini, fresh lemon juice, olive oil, peeled garlic cloves, ground cumin, kosher salt, and ground black pepper.

Process on high until the mixture is combined and thick, about 1–2 minutes. Scrape down the sides of the bowl with a spatula as needed to ensure even blending.

With the processor running, slowly add the cold water, one tablespoon at a time, until the hummus loosens to a creamy, spreadable consistency (about 2–3 tablespoons total). Continue processing for another 30–60 seconds to further emulsify and smooth.

Taste and adjust seasoning: add up to 1/2 teaspoon more salt or more lemon juice if desired. If the hummus is too thick, add an additional teaspoon or two of water while processing.

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a small well in the center. Drizzle the 1 tablespoon olive oil over the top and sprinkle with smoked paprika and chopped parsley if using.

Preheat your oven to 400°F (200°C) or preheat a skillet/grill pan over medium-high heat if toasting on the stovetop.

If using an oven: Brush both sides of each pita lightly with 1 tablespoon olive oil and sprinkle with sea salt. Cut each pita into 6 wedges if desired. Arrange pita wedges in a single layer on a baking sheet and bake for 6–8 minutes, flipping once halfway, until edges are golden and crisp. If toasting in a skillet: brush pita with oil and toast 1–2 minutes per side in the hot pan until golden and charred in spots.

While the pita toasts, prepare the veggies: slice the cucumber into sticks, slice the red bell pepper into strips, halve cherry tomatoes if large, and arrange baby carrots, cucumber sticks, bell pepper strips, and cherry tomatoes on a serving platter.

Place the finished pita wedges on the platter alongside the veggies. Spoon the hummus into a shallow bowl and set in the center of the platter.

Garnish the hummus with an extra drizzle of olive oil, a sprinkle of smoked paprika, and chopped parsley. Serve immediately so toasted pita remains crisp.