Hummus Recipe
Make Hummus Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chickpea Base
Flavoring & Emulsifiers
Finishing & Garnish
Method
Chickpea Base
- 1
Prepare chickpeas
Drain and rinse 2 cups canned chickpeas in a fine mesh sieve. Reserve 2 tablespoons of the canned liquid (aquafaba) — this helps with texture and thinning if needed.
- 2
Optional peel step for ultra-smooth hummus
If you want silkier hummus, pinch each chickpea between thumb and forefinger to slip off the skins. This takes time but yields a noticeably smoother result. Otherwise proceed with unpeeled chickpeas.
Flavoring & Emulsifiers
- 3
Blend tahini and lemon
Place 1 cup well-stirred tahini and 3 tablespoons fresh lemon juice in a food processor or high-speed blender. Process 30–60 seconds until the mixture lightens in color and loosens slightly; this step helps emulsify and prevents the tahini from seizing when chickpeas are added.
- 4
Add garlic and seasonings
Add 2 peeled garlic cloves, 1/2 tsp ground cumin, and 1 teaspoon salt to the tahini-lemon mixture. Pulse briefly to combine and break down the garlic.
- 5
- 6
Adjust texture
If the hummus is too thick or gritty, add up to 1–2 tablespoons additional aquafaba or cold water, one tablespoon at a time, and process until you reach a creamy, scoopable consistency. Taste and adjust salt, lemon, or cumin as desired.
Finishing & Garnish
- 7
Transfer and plate
Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.
- 8
Garnish
Drizzle 2 tablespoons extra-virgin olive oil over the top, sprinkle 1/2 teaspoon paprika, and scatter 1 tablespoon finely chopped parsley across the surface.
- 9
Serve
Serve with warm pita or vegetable crudités. Hummus can be stored in an airtight container in the refrigerator for up to 5 days; let it come to room temperature before serving for best flavor.