It Takes All Of Humm-us Recipe

Prep chickpeas

If you want extra-silky hummus, place the drained chickpeas in a small pot, cover with water, bring to a gentle simmer for 5 minutes, then drain and let cool slightly. Reserve 2 tablespoons of the canned aquafaba or the cooking liquid. This softens skins and yields smoother texture.

Optional: For an even smoother result, pinch a few chickpeas to remove loose skins and discard.

Bloom the tahini

In the bowl of a food processor, combine the tahini and fresh lemon juice. Process 30–45 seconds until the mixture lightens in color and thickens slightly—this step helps create a creamy, whipped base.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Pulse 4–6 times to coarsely chop garlic and mix seasonings in.

Emulsify

With the food processor running, stream in 2–3 tablespoons of extra-virgin olive oil and the reserved aquafaba (or 2 tbs water if you prefer). Process 30 seconds to combine and create a loose emulsion.

Process chickpeas

Add the cooled chickpeas to the processor in two additions. Process each addition for 45–60 seconds, stopping to scrape down the sides as needed. After all chickpeas are combined, process an additional 1–2 minutes until very smooth.

Adjust texture and taste

If the hummus is too thick, add up to 2 tablespoons of water (or aquafaba) 1 tablespoon at a time and process until you reach desired creaminess. Taste and adjust salt, lemon, or cumin to your preference.

Plate

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Garnish

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika and freshly cracked black pepper, scatter the toasted pine nuts and chopped parsley.

Serve immediately with warm pita, vegetable crudités, or as part of a mezze spread. Leftover hummus keeps in an airtight container in the refrigerator for up to 4 days.