Fadi's Hummus Recipe

Prepare chickpeas (optional for creamier texture)

If you want ultra-silky hummus, peel and rinse the canned chickpeas: place chickpeas in a bowl of cold water and pin each between thumb and forefinger to slip off skins. This takes 8–10 minutes. Alternatively, skip peeling for a quicker method.

Toast garlic (optional)

For a mellower garlic flavor, roast the garlic cloves briefly in a small dry skillet over medium heat for 2–3 minutes, turning until fragrant and lightly browned. Let cool. You can also use raw garlic for a bright punch.

Blend tahini emulsion

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

Add garlic and seasonings

Add the garlic cloves (roasted or raw), ground cumin, salt, and pepper to the tahini-lemon mixture. Process another 20–30 seconds to incorporate.

Incorporate chickpeas

Add the drained chickpeas to the food processor. Process for 1–2 minutes, stopping to scrape the bowl as needed, until the mixture becomes thick and somewhat smooth.

Adjust texture

With the processor running on low, slowly drizzle in the 2 tablespoons olive oil and the 1/4 cup cold water, adding more water, 1 tablespoon at a time, as needed until the hummus reaches a creamy, spreadable consistency. Process an additional 30–60 seconds for a very smooth texture.

Taste and adjust seasoning

Taste the hummus and adjust salt, lemon juice, or cumin as needed. If too tangy, add a pinch of sugar or an extra tablespoon of olive oil. If too thick, add up to 2 tablespoons more cold water.

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

Drizzle the 2 tablespoons of olive oil over the surface, sprinkle the smoked paprika over the top, and scatter the reserved whole chickpeas and toasted pine nuts or chopped parsley around the well.

Serve immediately with warm pita, crisp vegetables, or store covered in the refrigerator for up to 5 days. Bring to room temperature before serving; stir and add a splash of olive oil if it thickens.