Hummus Recipe

Rinse and warm

Drain the canned chickpeas, reserving 2 tablespoons of the liquid (aquafaba). Rinse the chickpeas under cold water. For extra-silky hummus, optionally peel the skins from each chickpea by pinching them between thumb and forefinger (takes ~5–10 minutes).

Soften (optional)

If using tougher-than-average canned chickpeas or dried chickpeas cooked earlier, warm them briefly in the microwave or in a small saucepan for 1–2 minutes to make them easier to puree.

Blend tahini and lemon

In a food processor or high-speed blender, combine the tahini and lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes whipped and creamy. This step helps make the final hummus smoother and tangier.

Add garlic and cumin

Add the peeled garlic cloves, ground cumin, and 1/2 teaspoon of the salt to the whipped tahini-lemon mixture. Process another 20–30 seconds, scraping down the bowl as needed, until garlic is broken down and aromatic.

Incorporate chickpeas

Add the rinsed chickpeas to the processor along with 1–2 tablespoons of the reserved aquafaba (or water). Process for 1 minute, then stop and scrape down the sides. Continue processing until a thick, smooth paste forms, about 1–2 more minutes. If the mixture is too thick or grainy, add up to the remaining aquafaba (total 2 tbsp) or up to 2 tablespoons more water, 1 tablespoon at a time, and process until you reach a smooth, spreadable consistency.

Season and adjust

Taste and add the remaining 1/2 teaspoon kosher salt (or adjust to taste). If more brightness is desired, add additional lemon juice, 1 teaspoon at a time, pulsing between additions. Process briefly to incorporate.

Finish with olive oil

With the processor running on low, drizzle in 1–2 tablespoons of extra-virgin olive oil until incorporated and the hummus is glossy. Reserve a little oil for drizzling at serving, if desired.

Plate and garnish

Spoon the hummus into a shallow serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle the reserved olive oil over the top, sprinkle with paprika (or smoked paprika) and chopped parsley if using. Taste again and adjust salt/lemon if needed.

Serve or store

Serve immediately with pita, vegetables, or crackers. Or store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature and stir before serving; add a splash of olive oil if it has thickened.