Hummus Recipe

Rinse and reserve

Drain the canned chickpeas, reserving 2 tablespoons of the liquid (aquafaba). Briefly rinse the chickpeas under cold water to remove canning brine. Pat dry lightly with paper towel.

Optional softening: If you prefer ultra-silky hummus and have time, remove skins by rubbing chickpeas between your fingers or a towel; this step is optional and will add ~10–15 minutes.

Blend tahini, lemon, garlic and salt

In a food processor or high-speed blender, combine the tahini, fresh lemon juice, peeled garlic clove, and 1 teaspoon of the salt. Pulse to combine until the mixture becomes slightly thick and creamy (about 30–45 seconds). Scrape down sides as needed.

Add chickpeas and seasonings

Add the drained chickpeas, ground cumin, remaining salt (2 tsp), and reserved aquafaba (or 2 tbsp water) to the blender. Process on medium-high, pausing to scrape down the bowl every 20–30 seconds.

Emulsify with olive oil: With the processor running, slowly drizzle in 2 tablespoons of extra-virgin olive oil. Continue processing until the mixture is thick and mostly smooth (2–3 minutes).

Adjust texture and seasoning: If the hummus is too thick or grainy, add up to 2 tablespoons of warm water, one tablespoon at a time, and process until you reach a creamy, spreadable texture. Taste and adjust salt, lemon, or cumin as desired.

Transfer and plate: Spoon the hummus into a shallow serving bowl. Using the back of a spoon, create a shallow well or swirl in the center.

Garnish and serve: Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle paprika or Aleppo pepper and chopped parsley if using. Serve at room temperature with pita, vegetables, or crackers.