Hommous Recipe

Drain the canned chickpeas into a sieve and reserve about 3 tablespoons of the liquid (aquafaba). If you prefer an extra-silky hummus, peel the skins from the chickpeas by gently pinching each one between thumb and forefinger and discarding the loose skins (optional; takes 5–10 minutes but yields smoother texture).

Rinse the chickpeas briefly under cold water and pat slightly dry with a paper towel.

In a food processor, add the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture becomes thickened and pale. Scrape down the sides of the bowl.

Add the garlic clove and salt to the tahini-lemon mixture. Process for another 20–30 seconds, scraping down the bowl as needed to ensure the garlic is evenly incorporated.

Add half of the drained chickpeas to the food processor and process for 1 minute. Scrape down the sides.

Add the remaining chickpeas, the reserved aquafaba (or 3 tbsp water), cumin, and 2 tablespoons cold water. Process for 1–2 minutes until the mixture is mostly smooth.

With the processor running, slowly drizzle in 3 tablespoons olive oil through the feed tube. Continue processing until the hummus is very smooth and creamy, pausing to scrape the sides as necessary. If the hummus is too thick or grainy, add additional cold water (a teaspoon at a time) or up to the remaining reserved chickpea liquid until you reach desired consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin to taste. If raw garlic is too strong, you can mellow it by processing a bit longer or adding a small pinch of baking soda and rinsing the garlic beforehand (optional).

Spoon the hummus into a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top, then sprinkle paprika (or smoked paprika) and chopped parsley for garnish.

Serve with pita bread, vegetable sticks, or as a spread. Hummus can be stored in an airtight container in the refrigerator for up to 4–5 days. If it thickens in the fridge, stir in a teaspoon or two of water or olive oil before serving.