Baked Hummus Recipe

Prep chickpeas

Preheat oven to 425°F (220°C). Drain the canned chickpeas, reserving the liquid. For extra-silky hummus (optional), peel a few chickpeas by pinching off skins; otherwise proceed with drained chickpeas.

Blend

In a food processor, combine drained chickpeas, tahini, olive oil, lemon juice, garlic, ground cumin, and kosher salt. Pulse until mixture begins to come together.

Adjust texture

With the processor running, slowly add 3 tablespoons of reserved chickpea liquid or water, one tablespoon at a time, until the hummus is smooth and spreadable. Scrape down the bowl as needed. Taste and adjust salt, lemon, or cumin.

Prepare for baking

Transfer the hummus into a shallow, ovenproof baking dish or small cast-iron skillet (about 8–9 inches). Use the back of a spoon to create a shallow well or textured surface in the center to hold oil and toppings.

Season and bake

Sprinkle smoked paprika evenly over the surface, then drizzle 1 tablespoon of olive oil across the hummus. Place the dish in the preheated oven and bake for 12–15 minutes, until the edges begin to bubble and the surface looks slightly darker and aromatic.

Finish and garnish

Remove from oven. Immediately drizzle the remaining 1 tablespoon olive oil into the central well, sprinkle toasted pine nuts (if using), chopped parsley, black pepper, and calabrian chili or red pepper flakes to taste.

Serve

Serve warm with warm pita, pita chips, or raw vegetables. Leftovers can be refrigerated in an airtight container for up to 4 days; reheat briefly in the oven or microwave before serving.