Hummus Classic Recipe

Prep chickpeas

If using canned chickpeas, drain and reserve 1/4 cup of the liquid (aquafaba). For a smoother hummus, optionally rub the drained chickpeas between your hands or in a towel to remove loose skins and discard the skins.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and 1 teaspoon of salt. Process on high until a coarse paste forms, stopping to scrape down the bowl as needed (about 1–2 minutes).

Emulsify

With the processor running, slowly stream in the 2 tablespoons of extra-virgin olive oil. Continue processing while gradually adding the reserved chickpea liquid (or water) 1 tablespoon at a time until the hummus becomes smooth and creamy. You may not need the full 1/4 cup or you may need slightly more depending on desired consistency (total time 1–3 minutes).

Season and adjust

Taste and adjust salt, lemon, or cumin as needed. If the hummus tastes flat, add a touch more lemon (1 teaspoon at a time). If thicker than desired, add up to 1–2 tablespoons more of the reserved liquid or water and process again. Finish by adding the 1/4 teaspoon black pepper and pulse once to incorporate.

Transfer the hummus to a shallow serving bowl and use the back of a spoon to make a shallow well in the center.

Drizzle the 2 tablespoons of California olive oil over the top, sprinkle the 1 teaspoon of dried za'atar evenly, and dust with the optional 1/2 teaspoon smoked paprika if using.

Scatter the chopped parsley over the hummus and lightly press a few whole chickpeas (from the can) into the center for visual appeal.

Wash and dry all vegetables. Trim and cut carrots, cucumber, red pepper, celery, and radishes into bite-sized sticks or rounds suitable for dipping. Arrange decoratively on a platter around the hummus bowl alongside cherry tomatoes if using.

If serving with warm pita, lightly warm pita in oven or on a skillet for 2–3 minutes per side until pliable but not charred. Cut wedges for serving.

Place the hummus bowl on the platter surrounded by vegetable crudité and pita. Offer extra za'atar and olive oil on the side for guests to add more if desired.

Serve immediately, or cover and refrigerate for up to 3 days. Bring to room temperature 20–30 minutes before serving for best flavor and texture.