Hummus Recipe

Prepare chickpeas (optional smoother texture)

Reserve 1/4 cup of the canned chickpea liquid (aquafaba) and peel a few chickpeas if desired. For an extra-silky hummus, remove the skins by gently rubbing chickpeas between your fingers; this is optional but improves texture.

Combine tahini and lemon

In a food processor, add the tahini and fresh lemon juice. Process for 30 seconds to 1 minute until the mixture lightens in color and becomes whipped. Scrape down the sides with a spatula.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and salt to the whipped tahini-lemon mixture. Process for 20–30 seconds to incorporate and mellow the raw garlic.

Add chickpeas and process

Add the drained chickpeas to the food processor. Process for 1 minute, then stop and scrape down the sides. Process another 30–60 seconds until the mixture is fairly smooth.

Adjust texture

With the processor running on low, slowly drizzle in 3 tablespoons olive oil, then add 2 tablespoons cold water and up to 1/4 cup reserved aquafaba (or more water) as needed to reach desired creamy consistency. Continue processing for 1–2 minutes to achieve a silky texture. Taste and add ground black pepper and additional salt or lemon juice if needed.

Finish and chill

Transfer hummus to a shallow serving bowl. Smooth the top with the back of a spoon, creating a slight well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the surface and sprinkle 1/2 teaspoon paprika and chopped parsley if using. Chill for 15–30 minutes for flavors to meld, or serve immediately at room temperature.

Arrange the tray: place the bowl of hummus on a serving tray. Arrange pita chips on one side, celery sticks grouped together on another side, and carrot sticks in a neat pile.

Garnish and serve: if desired, add an extra sprinkle of parsley around the hummus and set small tongs or spoons for guests. Serve immediately. Leftover hummus keeps covered in the refrigerator for up to 4 days.