Hummus Recipe

Prepare Chickpeas (optional: smoother texture)

If you want extra-smooth hummus, remove the skins from the chickpeas by gently rubbing them between your fingers or between two kitchen towels. This step is optional but improves creaminess.

Blend Tahini and Lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture becomes thick and pale. Scrape down the sides with a spatula.

Add Garlic and Seasonings

Add the peeled garlic cloves, ground cumin, salt, and black pepper to the tahini-lemon mixture. Process for 20–30 seconds, scraping down the sides as needed, until garlic is roughly incorporated.

Add Chickpeas and Olive Oil

Add the drained chickpeas and 2 tablespoons of extra-virgin olive oil to the food processor. Process for 1 minute. Stop, scrape down the sides, then process another 1–2 minutes until the mixture is thick and fairly smooth.

Adjust Texture

With the food processor running on low, add the cold water 1 tablespoon at a time (total 2 tablespoons) until the hummus reaches your desired creamy consistency. If still too thick, add up to 1–2 more tablespoons of water.

Taste and Adjust Seasoning

Taste the hummus and add additional salt, lemon juice, or cumin as needed. Process briefly to incorporate any adjustments.

Transfer and Garnish

Spoon the hummus into a shallow serving bowl, using the back of the spoon to create a shallow well in the center. Drizzle the reserved 1 tablespoon extra-virgin olive oil over the surface, sprinkle smoked paprika and chopped parsley on top.

Warm the pita bread in a 350°F (175°C) oven wrapped in foil for 5–7 minutes or heat for 20–30 seconds in a microwave covered with a damp paper towel. Cut into wedges or keep whole.

Serve the hummus at room temperature with the warmed pita alongside for dipping. Leftover hummus can be refrigerated in an airtight container for up to 5 days.