Hummus Recipe

Prepare chickpeas (optional for creamier texture)

For ultra-smooth hummus, remove skins from chickpeas by gently rubbing between your hands or simmering drained chickpeas in 1 cup water with a pinch of baking soda for 10–15 minutes then rinsing. This step is optional but yields silkier results.

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 whipped. This step helps make the tahini creamy and prevents bitterness.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Process for another 15–20 seconds to break down the garlic.

Add chickpeas

Add the drained and rinsed chickpeas to the food processor. Process for 30 seconds, then scrape down the sides with a spatula.

Emulsify with ice water and olive oil

With the processor running, drizzle in the extra-virgin olive oil and then add ice water, one tablespoon at a time. Continue processing for 1–2 minutes, stopping to scrape the bowl as needed, until the hummus is very smooth and creamy. The cold water helps create a lighter, fluffier texture.

Adjust seasoning and consistency

Taste and adjust salt, lemon juice, or cumin as needed. If the hummus is too thick, add additional cold water, 1 tablespoon at a time, and process until you reach your desired consistency.

Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle the reserved 1 tablespoon extra-virgin olive oil over the top. Sprinkle the smoked or sweet paprika and chopped parsley evenly. Add toasted pine nuts or a few whole chickpeas if using.

Serve immediately with warm pita, pita chips, or fresh vegetables. Leftover hummus will keep in an airtight container in the refrigerator for up to 4–5 days.