Hummus (no Crispy Naan) Recipe

Prepare garlic and tahini

Smash the garlic clove with the flat side of a knife and remove the skin. In the bowl of a food processor or high-speed blender, combine the tahini and lemon juice and process for 30 seconds to 1 minute. Scrape down the sides and process another 10–15 seconds — this step helps whip the tahini so the hummus will be creamier.

Add garlic and seasonings

Add the smashed garlic, ground cumin, Kosher salt, and black pepper to the tahini-lemon mixture. Process for 15–30 seconds until the garlic is finely incorporated.

Add chickpeas

Add the drained and rinsed canned chickpeas to the processor. Process for 30 seconds. Scrape down the sides and bottom of the bowl as needed to ensure even blending.

Emulsify and thin

With the food processor running on medium, drizzle in the 2 tablespoons of olive oil and 2 tablespoons of warm water through the feed tube (or add gradually if using a blender). Continue processing for 1–2 minutes until the mixture is very smooth. If the hummus is still too thick or grainy, add up to 1–4 tablespoons additional warm water, 1 tablespoon at a time, processing between additions, until you reach a creamy, spreadable consistency.

Adjust seasoning

Taste and adjust salt, lemon, or cumin as desired. If the tahini flavor is too strong, add another 1–2 teaspoons of warm water and a touch more lemon juice (up to 1 tablespoon) and blend briefly. If needed, add up to 1/4 teaspoon more salt.

Plate and garnish

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle the remaining 1 tablespoon olive oil over the top, sprinkle the paprika, and scatter the chopped parsley if using.

If you prefer to use soaked/cooked dried chickpeas for creamier texture: after soaking overnight and draining, place the chickpeas in a pot with fresh water, add 1/4 teaspoon baking soda, and bring to a boil. Reduce to a simmer and cook 45–90 minutes until chickpeas are very tender and skins begin to loosen. Drain, reserve a little cooking liquid, and use 1 cup of the cooked chickpeas in place of the canned chickpeas in the main directions. You can add 1–2 tablespoons of the reserved cooking liquid during processing instead of or in addition to warm water for extra silkiness.