Hummus Recipe

Optional peel

For an ultra-smooth hummus, remove loose skins from chickpeas by pinching a few at a time between your fingers. This takes extra time but improves creaminess.

If using canned chickpeas, drain them, reserving 2 tablespoons of the aquafaba (chickpea liquid). Rinse the chickpeas lightly under cool water and drain again. If you prefer very creamy hummus, simmer chickpeas in water for 10–15 minutes to soften further, then drain, reserving 2 tablespoons of cooking liquid.

In the bowl of a food processor, combine the tahini and fresh lemon juice. Pulse/process for 30 seconds, then scrape down the sides and process another 20–30 seconds. This step whips the tahini and prevents graininess.

Add the minced garlic, ground cumin, and 1/2 teaspoon of the salt to the whipped tahini and pulse briefly to incorporate.

Add the drained chickpeas to the food processor with the tahini mixture. With the processor running, add 2 tablespoons of the reserved aquafaba (or water) through the feed tube. Process for 1–2 minutes, stopping to scrape down the sides as needed. The mixture should be thick and creamy.

While processing, stream in 3 tablespoons of olive oil and continue processing until very smooth, about 1–2 more minutes. If the hummus is still too thick or grainy, add up to 2 more tablespoons of cold water (or aquafaba), 1 tablespoon at a time, and process until you reach your desired texture.

Taste and season with the remaining 1/2 teaspoon kosher salt (adjust to taste) and the black pepper. Pulse briefly to incorporate and taste again. Adjust lemon, salt, or cumin as preferred.

Spoon the hummus into a shallow bowl and use the back of a spoon to create a swirl or shallow well in the center.

Drizzle 1 tablespoon of extra-virgin olive oil over the surface, sprinkle with smoked paprika, chopped parsley, and toasted pine nuts if using.

Serve at room temperature with pita, fresh vegetables, or as part of a mezze spread. Leftover hummus keeps in an airtight container in the refrigerator for up to 4–5 days.