Trio Hummus Recipe

Prepare chickpeas

Rinse and drain the canned chickpeas well. For extra-smooth hummus, optionally peel the skins from the chickpeas by pinching each or rubbing between towels (takes longer but yields creamier texture).

Blend base

In a food processor add the drained chickpeas, tahini, lemon juice, garlic cloves, cumin and salt. Pulse to combine until coarse.

Emulsify

With the processor running, slowly drizzle in the 3 tablespoons olive oil and 2 tablespoons cold water. Process until very smooth, scraping down sides as needed (about 2–3 minutes). Add additional water 1 tablespoon at a time if needed for consistency.

Taste and adjust seasoning with extra salt, lemon juice or cumin as desired. Transfer to a serving bowl, create a shallow well in the center, drizzle with extra olive oil and sprinkle smoked paprika on top.

Prepare peppers

Drain jarred roasted red peppers well and roughly chop. Pat dry with paper towels to reduce excess liquid (prevents watery hummus).

Combine ingredients

In a food processor combine drained chickpeas, roasted red peppers, tahini, lemon juice, garlic, smoked paprika and salt. Pulse until ingredients begin to combine.

With the machine running, stream in 2 tablespoons olive oil and 2 tablespoons cold water. Process until smooth and uniformly colored, scraping down sides once or twice. Adjust salt and lemon as needed. Transfer to a serving container and garnish with a drizzle of olive oil and a light sprinkle of smoked paprika.

Prep herbs

Rinse and roughly chop parsley and basil. Pat beans dry if needed.

Blend hummus

In a food processor combine cannellini beans, tahini, lemon juice, garlic, chopped parsley, chopped basil, olive oil, salt and pepper. Pulse to combine, then process while adding 2 tablespoons cold water to reach a smooth, silky texture.

Taste and adjust with additional lemon, salt, or pepper. Transfer to a serving bowl; finish with a drizzle of olive oil and garnish with parsley sprigs or a pinch of za'atar if using.

Portioning: Divide each hummus variety into serving containers. For a typical office group package that serves 12 people, plan on approximately 1/2 cup per person total spread across varieties (about 2 cups of each hummus). Place each variety into labeled airtight tubs.

Garnish & pack: Just before delivery, drizzle each tub with a little olive oil and sprinkle respective garnishes (smoked paprika for chickpea, paprika for red pepper, fresh parsley for herb). Include a packet of pita chips or a container of sliced vegetables alongside. Keep chilled (4°C / 39°F) and deliver within 24 hours for best freshness.

Serving suggestion: Provide serving spoons and small plates. Recommend bringing hummus to room temperature (15–20 minutes) before serving to allow flavors to bloom.