Famous Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain and reserve the liquid (aquafaba). Rinse the chickpeas briefly under cool water. For extra-silky hummus (optional), peel skins by gently pinching each chickpea between thumb and forefinger; this is time-consuming but gives the creamiest result.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, kosher salt, and black pepper. Pulse until coarsely combined.

Emulsify

With the processor running, drizzle in 2 tbsp extra-virgin olive oil and 3 tbsp reserved chickpea liquid (or aquafaba). Continue processing, scraping down the bowl as needed, until the mixture becomes smooth and creamy, about 2–3 minutes. If the hummus is too thick or grainy, add warm water 1 tbsp at a time (up to 2 tbsp) until you reach a velvety consistency.

Adjust seasoning

Taste and adjust salt, lemon, or cumin to preference. Transfer hummus to a shallow serving bowl and spread into a shallow well in the center to hold the peanut pesto and oil.

Toast peanuts (if not already roasted)

If peanuts are not roasted, heat a small skillet over medium heat and toast the peanuts, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Let cool slightly.

Make pesto

In a mini food processor or blender, combine the roasted peanuts, basil, parsley, grated cheese (if using), garlic clove, red wine vinegar, soy sauce or tamari, chili flakes, lemon juice, kosher salt, and black pepper. Pulse to break down the nuts and herbs. With the motor running, slowly stream in 3 tbsp extra-virgin olive oil until the pesto comes together but still has some texture (not completely smooth). Scrape down sides and taste; adjust salt, acidity or chili to preference.

Finish pesto

If the pesto is too thick, thin with 1–2 tsp water or additional olive oil to reach a spoonable consistency suitable for topping hummus.

Spoon a generous dollop (about 3–4 tbsp) of the peanut pesto into the well on top of the hummus. Drizzle 1 tbsp extra-virgin olive oil over the hummus and pesto.

Sprinkle chopped toasted peanuts and smoked paprika or sumac over the top, then finish with the fresh chopped herbs.

Serve immediately with warm pita, sliced vegetables, or flatbreads. Leftover hummus keeps refrigerated in an airtight container for up to 4 days; stir gently before serving.