Hummus Recipe

Rinse and peel (optional)

Drain the canned chickpeas and rinse under cold water. For an extra-silky hummus, pinch each chickpea to slip off the thin skin (optional but recommended) or rub the chickpeas between clean kitchen towels to remove loose skins.

Place the rinsed (and peeled, if done) chickpeas in the bowl of a food processor or high-speed blender.

Add 1–2 tablespoons aquafaba (or reserved can liquid). Start processing to break down the chickpeas into a coarse paste, scraping down the sides as needed.

In a small bowl, whisk the tahini with the lemon juice for about 30 seconds until the mixture lightens and becomes slightly fluffy. This step helps prevent tahini from seizing when combined with other ingredients.

Add the whipped tahini, garlic cloves, olive oil, and ground cumin to the food processor with the chickpeas.

Process on medium-high until smooth, pausing to scrape down the sides. If mixture is too thick or grainy, add cold water 1 tablespoon at a time and continue processing until you reach a creamy consistency (about 1–3 tablespoons).

Taste the hummus and add kosher salt, adjusting in 1/4 teaspoon increments until balanced. If you prefer brighter flavor, add more lemon juice (1/2 tbsp at a time). If too thick, add additional aquafaba or water 1 tsp at a time.

Transfer hummus to a serving bowl, use the back of a spoon to create a shallow well in the center.

Drizzle about 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika and chopped parsley if using.

Serve immediately with pita, fresh veggies, or store in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature before serving for best texture.