Hummus Dip Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them. Optional: for extra-silky hummus, remove a few of the skins by rubbing chickpeas between your hands or pinching them — not required but yields smoother texture.

Blend hummus

In a food processor or high-speed blender add the chickpeas, tahini, lemon juice, garlic cloves, cumin, salt, and black pepper. Pulse to combine, then run the processor while streaming in 3 tbs olive oil and 2 tbs cold water until smooth. Scrape down sides as needed. If mixture is too thick or grainy, add additional water 1 tsp at a time until you reach a spreadable, creamy consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as needed. Reserve in the processor bowl for combining with mix-ins.

Prepare mix-ins

Roughly chop the drained marinated artichoke hearts and chopped black olives so they are bite-sized. Pat them slightly with paper towel if very wet to avoid thinning the hummus.

Fold in mix-ins

Spoon about 3/4 of the hummus into a serving bowl. Gently fold half of the chopped artichokes and half of the chopped olives into the remaining hummus in the processor (or a separate bowl) so that part of the hummus contains visible chunks. Spoon the chunkier hummus into the center of the serving bowl and spread the smoother hummus around the edges to create textural contrast.

Finish and garnish

Drizzle 1 tbs extra-virgin olive oil over the hummus. Sprinkle the remaining chopped artichokes and olives on top. Add a light dusting of smoked paprika, the lemon zest if using, and chopped parsley for color.

Prepare bread

Preheat oven to 400°F (200°C). Brush pizza bread or flatbread slices lightly with 1 tsp olive oil and sprinkle with a pinch of sea salt. Place on a baking sheet.

Warm and toast: bake the bread for 6–8 minutes until warmed through and edges are lightly crisped. For extra char, broil 1–2 minutes while watching closely.

Serve: transfer warmed pizza bread to a platter, place the hummus bowl alongside or on a shallow plate, and serve immediately so guests can scoop with bread. Leftover hummus stores covered in the refrigerator for up to 4 days.