Hummus Recipe

Prep chickpeas for creaminess

Reserve 1/4 cup of the drained chickpea liquid (aquafaba) if available. For extra-silky hummus, peel skins from about half the chickpeas by gently pinching each; this step is optional but improves texture.

Blend tahini and lemon

In a food processor, combine tahini and 1/4 cup fresh lemon juice. Process for 1 minute, then scrape down the sides and process another 30 seconds — this whips the tahini and prevents bitterness.

Add garlic and seasoning

Add the garlic cloves, ground cumin, and kosher salt to the whipped tahini. Pulse to combine for about 10 seconds.

Incorporate chickpeas

Add the chickpeas (and reserved aquafaba if using) to the processor and process on high. While processing, drizzle in 2 tablespoons olive oil and 2 tablespoons cold water. Process until smooth and creamy, pausing to scrape down the bowl 2–3 times. Total processing time 1.5–3 minutes depending on desired texture.

Adjust consistency and flavor

Taste and adjust: add more lemon juice (by 1 tsp increments), salt, or up to 1–2 tablespoons more cold water or aquafaba to reach a silky, spreadable consistency. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for garnishes.

Prepare cucumber: squeeze any excess moisture from the grated cucumber using a fine-mesh sieve or clean kitchen towel—this prevents thinning the tzatziki.

Mix tzatziki ingredients: in a small bowl, combine Greek yogurt, drained grated cucumber, chopped dill, 1 teaspoon lemon juice, minced garlic, 1 teaspoon olive oil, and 1/4 teaspoon kosher salt. Stir until smooth. Taste and adjust salt or lemon.

Chill briefly (optional): refrigerate for 10–15 minutes to let flavors meld if time allows.

Spoon 2–3 tablespoons of tzatziki into the center well of the hummus. Drizzle 1 tablespoon extra-virgin olive oil over the hummus surface and the tzatziki.

Scatter halved kalamata olives and toasted pine nuts (if using) across the hummus. Sprinkle smoked paprika or Aleppo pepper over the top and place a few fresh dill sprigs for aroma.

Serve with lemon wedges on the side for guests to squeeze if desired.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Brush pita: cut each pita into 6–8 wedges. Toss the wedges lightly with 2 tablespoons olive oil and 1/2 teaspoon kosher salt so they are evenly coated.

Bake until crisp: spread wedges out in a single layer on the prepared sheet and bake for 8–12 minutes, turning once halfway through, until golden and crisp. Watch closely near the end to avoid burning.

Cool slightly: remove from oven and let cool a few minutes to firm up; they will crisp further as they cool.