Hummus Recipe

Prep chickpeas

If using canned chickpeas, drain and rinse well. For extra-smooth hummus, optionally remove some skins by rubbing chickpeas between your hands or gently pinching — this is optional but yields a silkier texture.

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, olive oil, ground cumin, and kosher salt.

Process until the mixture becomes coarse and starts to come together (about 1 minute). Scrape down the sides with a spatula.

With the processor running, stream in cold water (or aquafaba) a tablespoon at a time until the hummus reaches a smooth, creamy consistency (about 2–3 tbs). Continue processing 1–2 minutes more to fully emulsify and make it fluffy. Taste and adjust salt or lemon as needed.

Transfer hummus to a shallow serving bowl and smooth the surface with the back of a spoon, creating a shallow well in the center for the pesto.

In a small food processor or blender, combine cilantro, basil (if using), peanut butter, lime juice, soy sauce, coconut milk, curry powder, toasted sesame oil, red pepper flakes, and kosher salt.

Pulse to combine, then blend while adding warm water a teaspoon at a time until you reach a thick but spoonable pesto — it should be pourable enough to drizzle but still hold texture (about 1 tbs). Taste and adjust lime, salt, or curry to balance flavors.

Transfer pesto to a small bowl. If too thick, thin with up to an additional 1 tbs warm water or a splash of olive oil.

Preheat a skillet or griddle over medium-high heat. Brush flatbreads lightly with 1 tablespoon olive oil and sprinkle with a pinch of sea salt if desired.

Warm each flatbread 1–2 minutes per side until lightly charred spots appear and bread is pliable. Alternatively, warm in a 400°F (200°C) oven for 3–5 minutes or toast briefly on a grill.

Keep warm wrapped in a clean towel until serving.

Spoon or pour the peanut curry pesto into the well of the hummus, letting some run across the surface. Use the back of a spoon to create gentle swirls between hummus and pesto for a marbled presentation.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and pesto. Sprinkle toasted chopped peanuts across the top, dust lightly with smoked paprika or ground cumin, and scatter cilantro leaves.

Serve immediately with warm flatbreads and lemon wedges on the side for squeezing.