Le Bab's Famous Hummus Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and reserve the liquid (aquafaba) if desired; rinse briefly and drain well. For creamier texture, remove skins by pinching each chickpea between thumb and forefinger — optional but recommended for silky hummus.

Blend tahini and lemon

Place tahini and fresh lemon juice in a food processor. Process for 30–45 seconds until mixture lightens in color and becomes creamy. This step helps whip the tahini for a smoother final hummus.

Add garlic and seasoning

Add garlic cloves, ground cumin, and fine sea salt to the whipped tahini-lemon mixture. Process another 20–30 seconds to incorporate and break down the garlic.

Add chickpeas and oil

Add the drained chickpeas to the processor along with 3 tablespoons extra-virgin olive oil. Process on medium-high, stopping to scrape down the sides as needed, until the mixture is thick and grainy, about 1 minute.

Adjust texture

With the processor running, add cold water (or reserved aquafaba) one tablespoon at a time, processing 15–20 seconds between additions, until the hummus is very smooth and spreadable. Total added liquid will be about 2–4 tablespoons depending on desired creaminess. Taste and adjust salt, lemon, or cumin as needed.

Plate

Spoon the hummus into a shallow serving bowl. Use the back of the spoon to create a shallow well or swirl pattern in the center.

Garnish

Drizzle 2 tablespoons extra-virgin olive oil over the hummus. Sprinkle paprika (or smoked paprika) across the top. Scatter toasted pine nuts or chopped parsley if using, and finish with a pinch of coarse or flaky salt.

Serve

Serve immediately with warm pita, fresh vegetables, or use as a spread. Hummus will keep covered in the refrigerator for up to 4 days; bring to room temperature and stir before serving.