If time allows and for an extra-smooth hummus, remove the skins from the chickpeas by gently pinching each between finger and thumb and discarding the skins. This step is optional and will take 10–15 minutes.

Place the drained and rinsed chickpeas, tahini, lemon juice, 2 tbs olive oil, cold water, kosher salt, ground cumin, and peeled garlic cloves into a food processor.

Process on high for 1 minute. Scrape down the sides with a spatula, then process another 1–2 minutes until very smooth. If the mixture seems too thick or grainy, add 1 tablespoon water at a time and process until you reach a creamy, spreadable consistency (about 1–3 more minutes).

Spice & Heat

Add Aleppo pepper, smoked paprika, red chili paste (or harissa/gochujang), and crushed red pepper flakes to the food processor. Pulse 4–6 times to incorporate the spices evenly, tasting after a few pulses to check heat and flavor. Adjust chili paste or red pepper flakes to increase or decrease spiciness.

If the hummus needs more brightness, add up to 1 tablespoon more lemon juice and pulse to combine. Adjust salt to taste.

Finish & Garnish

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

Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle the chopped parsley and toasted pine nuts or pistachios over the hummus. Finish with a light pinch of coarse sea salt if desired and a small dusting of smoked paprika or Aleppo pepper for color.

Serve at room temperature with warm pita, pita chips, fresh vegetables, or use as a spread.