Famous Hummus (v+) Recipe

Prepare chickpeas

If using canned chickpeas, drain and reserve the liquid (aquafaba). Optionally, remove skins from a portion of the chickpeas for a silkier texture by gently pinching them between fingers; you can remove about 1/4 cup worth for a smoother hummus.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin and sea salt. Process until the mixture becomes coarse and combined (about 30–45 seconds).

With the food processor running, stream in the 2 tbs extra-virgin olive oil and then add the reserved chickpea liquid (aquafaba) 1 tablespoon at a time. Continue processing until very smooth, 1–2 minutes. If the hummus is too thick or not silky, add warm water 1 tablespoon at a time (up to the 2 tbs listed) and process until you reach a spreadable, creamy consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow swirl or well in the center for the pesto.

In a small food processor or blender, combine the dry-roasted peanuts, basil, parsley, grated Parmesan (or vegan alternative), garlic clove, lemon juice, soy sauce (or tamari), sesame oil and sea salt.

Pulse until the mixture is roughly chopped, then with the processor running, drizzle in the 3 tbs extra-virgin olive oil. If the pesto is still too thick to spoon, add the warm water (1 tbs) and process until a spoonable, slightly coarse pesto forms. Adjust salt or lemon to taste. The pesto should be nut-forward, salty-umami and bright from the herbs.

Spoon 2–3 tablespoons of the peanut pesto into the well made in the hummus. Use a spoon to swirl a little pesto into the hummus so the flavours combine in ribbons but keep a visible pesto pool.

Drizzle the hummus with 1 tablespoon extra-virgin olive oil, sprinkle the chopped roasted peanuts over the top, and dust lightly with smoked paprika or sumac. Scatter the chopped parsley for colour and freshness.

Serve immediately with warm pita, crisp vegetables, or flatbreads. Leftover hummus will keep covered in the refrigerator for up to 4 days; stir before serving and add a splash of water or olive oil if it firms up.