Hummus Recipe

Drain and reserve

Drain chickpeas in a fine-mesh sieve and reserve 2–4 tablespoons of the can liquid (aquafaba). Rinse briefly if desired and let drain thoroughly.

Measure and prep

Measure tahini, lemon juice, cumin, and salt. Peel garlic cloves and roughly chop to help blending.

Blend tahini and lemon

In a food processor, combine the tahini and lemon juice and process for 30–45 seconds until the mixture lightens in color and becomes slightly whipped. This step mellows the tahini and creates a creamier final texture.

Add garlic, cumin, and olive oil

Add the peeled garlic cloves, ground cumin, and 2 tablespoons of olive oil to the whipped tahini and process for another 15–20 seconds until incorporated.

Add chickpeas in batches

Add half the drained chickpeas and process for 30 seconds. Scrape down the sides, then add the remaining chickpeas and process until the mixture is thick and fairly smooth, about 1–2 minutes. Pause and scrape the bowl as needed.

Adjust texture

With the processor running, drizzle in the reserved chickpea liquid (or the 2 Tbsp water) and the remaining 1 tablespoon olive oil. Continue processing until the hummus is very smooth and creamy, 30–60 seconds. If too thick, add additional reserved liquid or water 1 teaspoon at a time until desired consistency is reached.

Season to taste

Taste and add additional salt (up to 1/2 tsp more), lemon juice (up to 1 Tbsp), or cumin as desired. Process a final 10–15 seconds to incorporate adjustments.

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

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle with paprika, scatter chopped parsley and toasted pine nuts (if using). Serve with pita, vegetables, or flatbread.

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Smooth the top with a spatula and drizzle a little olive oil before serving again.