Classic Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and rinse thoroughly under cold water. For creamier hummus, remove skins by gently rubbing chickpeas between fingers or a towel; optional but recommended (about 5–8 minutes). Reserve a few whole chickpeas for garnish if desired.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture lightens and becomes slightly whipped. Scrape down the bowl.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin (if using), and sea salt to the tahini-lemon mixture. Process for 15–20 seconds until garlic is finely incorporated.

Add chickpeas and begin blending

Add the drained chickpeas and 2 tablespoons of the extra virgin olive oil to the food processor. Process 1 minute; stop and scrape down the sides. Continue processing until mixture is thick and fairly smooth, about 1–2 minutes.

Adjust texture

With the processor running, add cold water (or reserved chickpea liquid) 1 tablespoon at a time until desired texture is reached — typically 2–3 tablespoons for creamy yet spreadable hummus. If needed, add the remaining 1 tablespoon olive oil while blending. Taste and adjust salt, lemon, or cumin as desired. Process another 20–30 seconds to fully emulsify.

Final smoothness

For an ultra-smooth hummus, pass the blended hummus through a fine mesh sieve using the back of a spoon, then return to the processor and pulse briefly. This step is optional.

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

Drizzle the 2 tablespoons of California extra virgin olive oil over the top, letting it pool in the well. Sprinkle the vza'atar evenly across the surface, concentrating some in the center well. If using, dust with smoked or sweet paprika and scatter the chopped parsley for color. Reserve a few whole chickpeas on top if you set them aside earlier.

Prepare vegetables: wash and trim all vegetables. Cut the cucumber into sticks about 3–4 inches long, slice bell pepper into even strips, halve radishes, and leave baby carrots whole or trimmed. Pat vegetables dry to remove excess moisture.

Arrange crudité on a platter around the hummus bowl. Serve immediately so vegetables remain crisp. Hummus may be covered and refrigerated up to 3 days; bring to room temperature before serving and re-drizzle with olive oil and vza'atar.