Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain them and reserve the liquid (aquafaba). Rinse briefly under cold water. If using cooked-from-dry chickpeas, use freshly cooked and slightly warm or chilled chickpeas and reserve some cooking liquid.

Peel (optional)

For extra-smooth hummus, pinch each chickpea between thumb and forefinger to remove loose skins. This adds 3–8 minutes but yields a silkier texture.

Place 2 cups cooked chickpeas, 1 crushed garlic clove, and 2 tablespoons aquafaba (or reserved cooking liquid) into a food processor bowl.

Add 1/4 cup tahini and 2 tablespoons fresh lemon juice to the food processor with the chickpeas. Process on high for 1 minute until the mixture begins to combine and looks paste-like.

Stop and scrape down the sides of the bowl with a spatula to ensure even mixing.

With the processor running, drizzle in 2 tablespoons extra-virgin olive oil and continue processing for 30–60 seconds.

Add 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Process another 30–60 seconds.

Check the texture. If hummus seems too thick or grainy, add up to 2 tablespoons cold water (or more aquafaba) 1 tablespoon at a time while the processor runs until you reach a smooth, creamy consistency (about 30–60 seconds more).

Taste and adjust seasoning: add more lemon juice or salt if desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon smoked paprika, and garnish with 1 tablespoon finely chopped fresh parsley if using.

Serve immediately with pita, pita chips, or fresh vegetables, or refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving for best flavor and texture.