Hummus Recipe

Prepare chickpeas

Drain canned chickpeas, reserving up to 1/3 cup of the liquid (aquafaba). For creamier hummus, remove skins by pinching each chickpea between fingers; this is optional but yields a smoother texture.

Combine tahini and lemon

In the bowl of a food processor, add the tahini and fresh lemon juice. Process for 30 seconds to 1 minute until the mixture lightens in color and becomes slightly whipped—this step prevents the tahini from tasting bitter and creates a silkier hummus.

Add garlic and seasoning

Add the peeled garlic cloves, ground cumin, and salt to the whipped tahini-lemon mixture. Process for 20–30 seconds until garlic is broken down and incorporated.

Add chickpeas and oil

Add the drained chickpeas and 3 tablespoons of extra-virgin olive oil to the processor. Pulse several times to break the chickpeas up, then process continuously for 1 minute. Scrape down the sides as needed.

Adjust texture

With the processor running on low, slowly add the reserved chickpea liquid or cold water, 1 tablespoon at a time, up to the listed amount, until the hummus reaches your desired silky consistency. Process another 30–60 seconds to fully emulsify. Taste and adjust salt, lemon, or garlic as desired.

Final blend and finish

For an extra-smooth finish, process an additional 1–2 minutes, stopping to scrape the bowl once. Transfer hummus to a serving bowl and use the back of a spoon to create a shallow well in the center.

Garnish

Drizzle 1–2 tablespoons of extra-virgin olive oil over the hummus, sprinkle smoked paprika if using, and add a few whole chickpeas or a tiny pinch of chopped parsley if desired.

Warm pita: Wrap pita briefly in foil and heat in a 350°F (175°C) oven for 5–7 minutes or warm quickly in a dry skillet for 30–45 seconds per side. Slice into wedges if serving whole.

Plate and serve: Place warmed pita or pita chips and sliced cucumber around the bowl of hummus. Offer hot sauce on the side or drizzle a little directly over the hummus for spice. Serve immediately.