Hommous With.... Recipe

Prepare chickpeas (optional smoother texture)

If you want an ultra-smooth hommous, remove skins from chickpeas by pinching each between fingers or rubbing them in a towel; otherwise proceed with drained, rinsed chickpeas.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, cumin, salt and pepper.

Pulse until the mixture becomes coarse, then run the processor continuously while adding 3 tablespoons warm water and 3 tablespoons olive oil through the feed tube (or pour slowly) until the mixture becomes very smooth and creamy. Scrape down the sides as needed.

Taste and adjust seasoning: add more salt, lemon juice, or a splash of water or olive oil to reach desired consistency and brightness.

Spoon the hommous into a shallow serving bowl and use the back of the spoon to make a shallow well in the center.

Drizzle 2 tablespoons extra-virgin olive oil over the surface, letting some pool in the well.

Sprinkle the smoked paprika evenly over the hommous (or use regular paprika if preferred).

Scatter the reserved whole chickpeas and the toasted pine nuts or toasted almonds over the top for texture.

Finish with the chopped parsley and, if using, a light dusting of za'atar or sumac for extra brightness and aroma.

Serve immediately with lemon wedges and warm pita or fresh vegetables for dipping. Leftover hommous can be refrigerated in an airtight container for up to 4 days.