If you prefer ultra-smooth hummus, pinch skins off chickpeas by rubbing between your fingers or blanch quickly and slip skins; otherwise proceed with drained rinsed chickpeas.

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Pulse to combine, then process continuously until mixture begins to smooth, about 1–2 minutes.

Adjust texture

With the processor running, add cold water or aquafaba 1 tablespoon at a time until hummus reaches desired silky consistency (about 2–4 tbs / 0.25 cup). Scrape down sides and process another 30–60 seconds. Taste and adjust salt, lemon, or garlic.

Peanut Curry Pesto

Toast peanuts (if starting with raw)

If your peanuts are not roasted, toast them in a dry skillet over medium heat 4–6 minutes, stirring, until lightly browned and aromatic. Cool slightly.

Pulse pesto

In a small food processor or blender add roasted peanuts, cilantro, basil (if using), curry powder, lime juice, soy sauce, maple syrup, oil, salt, and pepper. Pulse to combine, then blend while adding water 1 tablespoon at a time until a coarse, spreadable pesto forms (about 2 tbs). The texture should be saucy but with some body from the peanuts.

Taste and adjust

Taste the pesto and balance with more lime, salt, or maple syrup as needed. Set aside.

Assemble & Serve

Plate hummus

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a wide well in the center and gentle swirls on top.

Add pesto and garnish

Spoon 2–3 tablespoons of peanut curry pesto into the well and gently swirl some of it into the hummus for ribbons of flavor. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle toasted chopped peanuts, cilantro leaves, and a dusting of smoked paprika or cumin if using.

Warm flatbreads

Warm flatbreads or pita in a dry skillet or oven for a few minutes until pliable and slightly charred. Cut into wedges.

Serve immediately with lemon wedges on the side for guests to squeeze over the hummus and flatbread for dipping.