Hummus Recipe

Prep

Reserve 3 tablespoons of the canning liquid (aquafaba) and drain the chickpeas. Rinse if desired. Pat chickpeas very dry with paper towels; set aside 1 cup for the crispy chickpeas and use the remaining for the blended hummus (about 2 cups total used).

Blend tahini base

In a food processor, combine 0.5 cups tahini, 3 tablespoons fresh lemon juice and 2 peeled garlic cloves. Process 30–60 seconds until smooth and slightly whipped. This step mellows the tahini and makes the hummus creamier.

Add chickpeas and season

Add the 2 cups drained chickpeas, 0.5 teaspoon ground cumin and 1 teaspoon salt to the processor. With the machine running, drizzle in 3 tablespoons extra-virgin olive oil and 3 tablespoons reserved chickpea liquid (aquafaba) or water. Process 1–2 minutes until very smooth, stopping to scrape down the sides as needed. If too thick, add additional aquafaba or water 1 tablespoon at a time until desired creamy consistency is reached.

Taste and adjust: add more salt, lemon, or garlic to taste. Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for toppings.

Preheat oven and season chickpeas: Preheat oven to 425°F (220°C). Take the 1 cup of reserved cooked chickpeas and make sure they are as dry as possible (pat again). Toss chickpeas with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt until evenly coated.

Roast until crisp: Spread chickpeas in a single layer on a rimmed baking sheet. Roast for 20–30 minutes, shaking the pan or stirring every 7–10 minutes, until the chickpeas are deeply golden and crisp. Watch closely last 5 minutes to avoid burning. Remove from oven and let cool slightly — they will crisp more as they cool.

Blend skhug: In a mini food processor or blender, combine 1 cup parsley leaves, 1 cup cilantro leaves, 1 green chile (seeded if you prefer mild), 1 garlic clove, 1 tablespoon lemon juice, 0.5 teaspoon ground coriander, 0.25 teaspoon ground cumin and 0.5 teaspoon salt. Pulse to chop.

Finish with oil: With the machine running, drizzle in 3 tablespoons extra-virgin olive oil until the sauce comes together but remains bright green and slightly chunky. Taste and adjust seasoning and heat. If too thick, add 1 teaspoon water at a time to loosen.

Plate hummus: Spoon the prepared hummus into a shallow bowl and smooth. Create a shallow well in the center.

Top and finish: Drizzle 1 tablespoon extra-virgin olive oil over the hummus, spoon the crispy chickpeas into the center and scatter a few around the edges. Spoon 2–3 tablespoons of green skhug over the chickpeas or around the hummus as desired. Sprinkle toasted sesame seeds or a pinch of sumac and a little lemon zest if using.

Serve: Serve immediately so the crispy chickpeas remain crunchy. Hummus can be made up to 24 hours ahead (cover and refrigerate) and skhug will keep 3–4 days refrigerated in an airtight container.