Hummus Recipe

1. Prep chickpeas

Drain canned chickpeas into a bowl, reserving the liquid (aquafaba). If you prefer an extra-smooth hummus, gently pinch and remove any loose skins from the chickpeas: transfer chickpeas to a clean kitchen towel and rub lightly, or remove skins individually. This step is optional but yields a creamier texture.

2. For very smooth hummus, place the drained chickpeas in a small saucepan with enough water to cover, bring to a simmer for 5 minutes, then drain. This softens them and helps blending.

3. Blend tahini and lemon

In a food processor or high-speed blender, combine tahini and fresh lemon juice. Process 30–45 seconds until the mixture lightens in color and becomes slightly whipped. This helps emulsify and prevents tahini from seizing.

4. Add aromatics

Add peeled garlic cloves, salt, ground cumin, and black pepper to the whipped tahini-lemon mixture. Process 20–30 seconds to incorporate and mellow the raw garlic.

5. Add chickpeas and liquids

Add the drained chickpeas to the food processor. With the processor running, drizzle in olive oil, 2 tablespoons aquafaba (or reserved chickpea liquid), and 2 tablespoons water. Process for 1–2 minutes, scraping the bowl down as needed, until the mixture becomes smooth and creamy. If the hummus is still coarse, add additional aquafaba or water, 1 tablespoon at a time, and process until desired consistency is reached.

6. Taste and adjust seasoning: add more salt, lemon juice, or cumin to taste. If the hummus tastes slightly bitter from tahini, a small pinch of sugar or an extra tablespoon of lemon can balance it.

7. Transfer the hummus to a shallow bowl. Use the back of a spoon to create a shallow well in the center.

8. Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle paprika or smoked paprika, chopped parsley, and toasted pine nuts if using.

9. Serve immediately with pita, vegetables, or store in an airtight container in the refrigerator for up to 4 days. Before serving from cold storage, let sit 10–15 minutes at room temperature and stir; add a splash of olive oil or a tablespoon of aquafaba if it has thickened.