Classic Hummus Recipe

Prep chickpeas

If using canned chickpeas: drain the can, reserving up to 3 tablespoons of the liquid (aquafaba). Rinse the chickpeas under cold water. For extra-silky hummus, optionally peel a few chickpeas by pinching them out of their skins (about 6–8).

Blend tahini and lemon

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

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and about half of the kosher salt to the whipped tahini-lemon mixture. Process for 20–30 seconds to incorporate and soften the garlic.

Add chickpeas and olive oil

Add the drained chickpeas and 2 tablespoons of extra-virgin olive oil to the food processor. Pulse to combine, then process continuously for 1–2 minutes. Stop and scrape down the sides as needed.

Adjust texture

With the processor running on low speed, add the reserved aquafaba (or 3 tbsp water) in a steady stream through the feed tube. Continue processing for 1–2 minutes until very smooth. If mixture is too thick or grainy, add warm water, 1 tablespoon at a time, up to 2 tablespoons, until desired creaminess is achieved.

Season to taste

Taste the hummus and add the remaining salt and black pepper as needed. Process for another 10–15 seconds to incorporate adjustments. If garlic or lemon needs brightening, add small increments (½ tsp lemon or ¼ clove garlic) and pulse.

Serve

Spoon hummus into a shallow serving bowl and use the back of a spoon to create a slight well in the center. Drizzle 2 tablespoons of California extra-virgin olive oil over the top and sprinkle 1 teaspoon of za'atar evenly across the surface. Optionally garnish with a few whole chickpeas and a light dusting of paprika.

Prepare vegetables: wash and dry all vegetables. Cut carrots, cucumber, and red pepper into even sticks; halve radishes. Arrange neatly on a platter around the bowl of hummus for dipping.

Optional finishing: lightly drizzle ½ teaspoon olive oil over the vegetables or sprinkle a pinch of flaky salt on the cucumber and radishes just before serving.