Hummus Recipe

Prepare chickpeas (optional)

If you prefer extra-silky hummus, peel skins from chickpeas: pinch each chickpea between thumb and forefinger to slip off skin. This step is optional and takes 5–10 minutes.

In a food processor, combine tahini and lemon juice. Process 30 seconds, scrape down sides and process another 30 seconds until whipped and slightly paler. This step lightens texture.

Add garlic, ground cumin, and kosher salt to the whipped tahini mixture. Pulse 5–6 times to incorporate.

Add the drained chickpeas to the food processor and process until coarse and pasty, about 30–60 seconds. Stop and scrape down sides as needed.

With the processor running, slowly drizzle in 3 tbsp extra-virgin olive oil and 2 tbsp cold water (or aquafaba) until mixture becomes smooth and creamy, 1–2 minutes. If too thick, add additional water, 1 tsp at a time, until desired consistency is reached.

Taste and adjust seasoning: add up to 1/2 tsp more salt or additional lemon juice to brighten, pulsing to combine.

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

Drizzle 1 tbsp extra-virgin olive oil over hummus and dust with smoked paprika.

Combine 1/2 cup balsamic vinegar and 1 tsp brown sugar (if using) in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to maintain a low simmer. Stir occasionally and cook until vinegar reduces by about half and coats the back of a spoon, 8–12 minutes. Watch carefully to avoid burning.

Remove from heat and let cool slightly; reduction will thicken as it cools. Transfer to a small squeeze bottle or spoon into bowl for drizzling.

Lightly drizzle about 1–2 tbsp of the reduction over the hummus in a decorative pattern just before serving.

Warm a grill pan or skillet over medium-high heat until hot and slightly smoking.

In a small microwave-safe bowl, melt the unsalted butter and stir in the minced garlic and chopped parsley. Let sit 1–2 minutes to mellow the garlic slightly.

Brush one side of each naan with the garlic-parsley butter. Place naan buttered-side down on the hot grill pan and grill 1–2 minutes until charred in spots and puffed. Brush the top side with remaining butter, flip and grill another 30–60 seconds until warmed through and charred to taste.

Remove naan from the pan, sprinkle lightly with coarse salt, and cut into wedges for serving.

Arrange carrot sticks, cucumber rounds, cherry tomato halves, and red bell pepper strips on a platter around the bowl of hummus.

Place grilled garlic naan wedges alongside veggies.

Finish: drizzle balsamic reduction over hummus (if not already), add an extra swirl of olive oil if desired, and sprinkle additional smoked paprika or chopped parsley for color.

Serve immediately, passing extra balsamic reduction on the side for diners to add more as desired.